POTATO HAM OMELET PIE
As a holiday kickoff, my family gets together in early December for a hearty brunch before going out to cut our Christmas trees. This flavorful breakfast pie, assembled in layers, was a big hit at last year's gathering. -Shelly Rynearson, Oconomowoc, Wisconsin
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Place one square in a 10-in. quiche dish; set dish and remaining pastry aside., In a large skillet, melt butter. Add potatoes, onion, salt and pepper; cover and cook for 10-12 minutes or until potatoes are tender and golden brown, stirring occasionally. Set aside., In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in. skillet, melt 1 tablespoon butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet., Sprinkle 1 cup cheese over prepared pastry. Top with one omelet and half of the potato mixture. Layer with ham and the remaining potato mixture, cheese, omelet and puff pastry. Trim pastry to fit dish; seal and flute edges., In a small bowl, combine egg and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 628 calories, Fat 40g fat (17g saturated fat), Cholesterol 253mg cholesterol, Sodium 946mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 6g fiber), Protein 22g protein.
DELUXE HAM OMELET
Steps:
- In a large nonstick skillet, heat oil over medium-high heat. Whisk the eggs, cream, chives, garlic salt and pepper. Add egg mixture to skillet (mixture should set immediately at edges). , As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon the ham, green pepper, tomato and mushrooms over one side; on one side and sprinkle with cheeses; fold other side over filling. Invert omelet onto a plate to serve.
Nutrition Facts : Calories 303 calories, Fat 22g fat (7g saturated fat), Cholesterol 356mg cholesterol, Sodium 1080mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein.
POTATO AND HAM OMELET
The Potato and Ham Omelet recipe out of our category Cooking! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
Provided by EAT SMARTER
Time 10m
Yield 1
Number Of Ingredients 9
Steps:
- Cut the potatoes into small cubes. Peel the onion and garlic and chop into small cubes. Heat the oil in a pan and sweat the garlic and onions until translucent. Add the potatoes, season with salt and pepper and sauté while turning.
- Chop the ham into small pieces and add to the pan. Whisk the eggs, season with salt and pepper and pour evenly over the vegetables and ham. Leave to thicken over medium heat. Garnish with finely chopped parsley, fold the omelet over and serve hot.
POTATO, HAM & BLACK BEAN SPANISH OMELET
A flavor-packed version of the Spanish omelet that can be served for breakfast, brunch, lunch, dinner or as an appetizer. It's an easy, one pan dish that can be as simple or elaborate as you want. Any veggie or meat can be used but this particular combination was created for RSC # 15. Thanks to SusieD for noting the additional oil needed. I've updated the recipe to allow for that. :)
Provided by Tinkerbell
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in large skillet on medium-high heat. Add potatoes, separating slices if necessary, onions, bell pepper and roasted garlic. Spread mixture evenly over bottom of skillet, sprinkle with a bit of salt and pepper, stir and then allow to brown slightly. When bottoms are browned, turn potatoes over to brown the other sides.
- Meanwhile, in large mixing bowl whisk eggs and spices together. Stir in ham and black beans.
- When potatoes are cooked through, pour everything into the bowl with the egg mixture. Stir gently but thoroughly.
- Put the skillet back on the stove to re-heat slightly and then pour entire mixture back into the skillet. Spread out as evenly as possible and let sit for a minute. (Adjust burner temp a little lower, if needed, to keep the egg from burning.).
- When mixture begins to set, gently lift the edges with a rubber scraper or spatula and tilt the skillet to allow the wet egg to run underneath. Continue around the pan until no more egg runs & the top is beginning to set.
- When top looks only slightly wet, use a spatula to divide the mixture into wedges (4 or 6) and carefully turn each wedge over to brown the top slightly and finish cooking the egg.
- When egg is cooked, serve each wedge with dollops of sour cream and salsa.
POTATO OMELET
Steps:
- In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. , In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.
Nutrition Facts : Calories 236 calories, Fat 14g fat (3g saturated fat), Cholesterol 279mg cholesterol, Sodium 408mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein. Diabetic Exchanges
HAM AND CHEESE OMELETTE
So easy and so good. I usually saute the ham before adding it to the omelette so it gets crispy and more flavorful.
Provided by Eli
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 1
Number Of Ingredients 7
Steps:
- Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
- Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.
Nutrition Facts : Calories 530.8 calories, Carbohydrate 6.1 g, Cholesterol 427.4 mg, Fat 38.9 g, Fiber 1.8 g, Protein 38.4 g, SaturatedFat 14.7 g, Sodium 2379.7 mg, Sugar 0.9 g
POTATO HAM OMELET PIE
I originally got this recipe from a magazine(maybe Taste of Home?). Everyone loved it and it has become one of my husbands favorite meals. I made a big batch when my in-laws were visiting once and my mother-in-law ate on it for 3 days! It's all she wanted for breakfast AND lunch until it was all gone!
Provided by cindy sandberg
Categories Savory Pies
Time 1h
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 375
- 2. On lightly floured surface, roll each puff pastry sheet to a 12 in. square. Place one sqare in lightly greased 10 in quiche dish or 10 in. glass cake pan. Set aside.
- 3. Cook potates, onion,and salt in the 1/4c melted butter for 10-12 minutes, stirring occasionally until potatoes are tender and starting to brown. Set aside.
- 4. Combine the beaten eggs with the 2T water, salt and pepper to taste. Heat and spray a 10 in skillet or omelet pan and add half of the eggs. Cook omelet, lifting edges to let uncooked eggs flow underneath. Cook until set, then slide from pan onto a plate. Repeat with remaining egg.
- 5. Sprinkle 1c of the cheese over the pastry in the dish. Top with one of the omelets, the potatoes, the ham, another cup of cheese and the other omelet. Carefully place the remaining rolled puff pastry sheet on top of fillings. Flute edges of pastry and trim. Brush top with the egg/water mixture.
- 6. Bake 30-35 minutes until pastry is golden brown. Let stand 10 min. before cutting into wedges to serve.
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