Recipe#26561

Title: Brunch Omelet

rec.food.recipes archive

Sunday Brunch Omelet
 
3 medium potatoes, diced
1/4 cup butter
1/3 cup finely chopped onion
1 cup diced cooked ham
6 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons milk
1 tablespoon chopped parsley
1/2 cup finely chopped mushrooms
1/2 cup shredded Swiss cheese
 
Place the potatoes in a saucepan, cover with salted water and cook
10 minutes, or until barely done. Drain well.
 
Melt the butter in a large skillet with flameproof handle. Saute
the onion in skillet until tender. Add the potatoes and ham and
cook 3 minutes.  Combine the eggs, salt, pepper, milk, and parsley,
and pour over potato mixture. Cook over high heat, stirring with
a fork until all mixture starts to coagulate. Cook until underside
is browned. Sprinkle with the mushrooms and cheese and place under
a preheated broiler to melt the cheese.