Hash Brown Omelet
Hash brown potatoes with peppers add nutrition, flavor, and color to this easy omelet.
INGREDIENTS | SERVES 4 TO 6
- 3 tablespoons butter
- 1 tablespoon olive oil
- 3 cups frozen diced hash brown potatoes with peppers
- 8 eggs, beaten
- ½ cup sour cream
- ½ teaspoon dried oregano leaves
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 cup shredded Cheddar cheese
- 3 tablespoons grated Romano cheese
- ¼ cup chopped flat-leaf parsley
In a large skillet, melt butter and olive oil over medium heat. Add potatoes with peppers; cook and stir until they start to brown.
In a large bowl, beat eggs with sour cream, oregano, salt, and pepper; add to pan.
Cook until the eggs set on bottom. Then run a spatula around the edges, lifting omelet to let uncooked portion flow underneath.
Cook until the eggs are just barely set. Sprinkle with cheeses, cover, and let cook 2 to 3 minutes until cheese is melted.
Fold in half and slide onto serving plate; sprinkle with parsley and serve.
