Adaptation of a recipe I saw on a cooking show a few years ago. I've listed exactly what I used on this occasion but of course a lot of variations are possible and different styles of cheese may be used.
- 6 large eggs
- 1 medium potato, grated
- 1 tablespoon parsley, diced
- 100 g ham, virginian sliced and diced
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon sage
- 1 medium onion, finely diced
- 1 tablespoon butter
- 2 button mushrooms, sliced
- 2 cherry tomatoes, sliced
- 1⁄4 green capsicum, diced (green pepper)
- 1⁄4 red capsicum, diced (red pepper)
- 2 teaspoons parmesan cheese
- 100 g cream cheese, finely diced
- Whisk eggs in a medium bowl.
- Add grated potato, parsley, ham, pepper, sage and onion to bowl and mix.
- Melt butter in pan over medium heat and add mixture, set temperature so it is just bubbling.
- Evenly spread mushrooms, tomato, capsicum and cheeses over top.
- Cook without turning until top is starting to firm, around 30 minutes.
- If required flip over and cook other side around one minute to set egg.
- Serve cut in half without folding.
This made a delicious brunch this morning. I did make a couple of changes based on ingredients on hand. I went for the ham and it had been eaten. I cooked a couple of slices of chopped bacon in a cast iron skillet, rendered the fat, added in the potatoes, bell peppers, onions and mushrooms. After they had cooked a bit, I poured the beaten eggs over. I did flip the omelet and then topped it off with goat cheese and the parmesan. This was served with sliced tomatoes and homemade gluten-free biscuits. The recipe actually made 4 nice servings.
Peter this is a lovely and smooth tasting omelette. DH was concerned with the cream cheese but I added it anyway and he enjoyed it immensely.I followed directions almost to a T however 2 things, omitted mushrooms, and cooked less than 20 min on low heat. We use propane as there is no natural gas where Ilive so it does cook a bit hotter but 30 min. seemed a bit long. Omelette came out fluffy and high. I did a very short flip over to make sure all egg was cooked les than 30 sec. with the heat off just before plating. DH was quite impressed. This is a 5 star all the way! I will make this again for him on a nice Sunday morning or perhaps for Christmas breakfast when the kids are here. I will probably precook the taters so I can get the omelettes finished quicker as I can only do 1 at a time. Thank you for a lovely recipe. PS This is a filling omelette and I may even use it for a breakfast for dinner meal.
Different style of omelette. I made a couple small changes, increased the ham & mushroom, decreased the cream cheese. Unique & tasty, thanks for sharing.