Cheddar Hash Brown Omelet

Good added veggies & protien

Makes 4 Servings

Ingredients:

2 cups of frozen shredded hashbrown potatoes, thawed

½ cup of chopped green onions

½ cup of chopped red pepper

2 tbsp butter

1 cup of diced, fully cooked ham

8 large eggs

Salt & pepper to taste

½ cup of shredded cheddar cheese

Instructions:

In a 12-inch skillet with a cover, sauté potatoes, green onions, and red pepper in butter until tender. Sprinkle with ham.

In a large bowl, beat eggs, salt & pepper for 8 minutes (this is the secret to fluffy eggs); add to the skillet.

As the eggs start to set, keep lifting the edges to allow the uncooked portion to flow underneath.

When the eggs are set, remove from the heat.  Sprinkle with the cheese and cover to enable the cheese to melt. (about 2 minutes).

Remove the cover and fold the omelet in half.