Ingredients35 m servings 1555 cals
- Heat vegetable oil in a skillet over medium heat; cook and stir onion, ham, potatoes, tomatoes, green onions, and garlic in the hot oil until potatoes are tender, 15 to 20 minutes. Transfer vegetable mixture to a plate.
- Pour eggs into the same skillet and season with salt and pepper. Tilt skillet until eggs cover the entire bottom; cook over low heat until eggs are set in the middle, about 5 minutes. Spoon about 1/4 cup vegetable mixture onto 1 side of the omelet; sprinkle half the Cheddar cheese over vegetable mixture. Fold the other half of omelet over the filling. Top omelet with remaining Cheddar cheese.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the filling ingredients. The actual amount of the filling consumed will vary.
Per Serving: 1555 calories; 107.8 g fat; 86.4 g carbohydrates; 64.9 g protein; 673 mg cholesterol; 2221 mg sodium. Full nutrition
ReviewsRead all reviews 4
Omelettes are a great Sunday morning breakfast - however, I must agree that the amount of oil called for is a bit much. I have a non-stick pan so I opted for just a little butter to fry the onio...
As written, I think it calls for too much oil. Starting with as little oil as possible (in a non-stick pan), cook the potatoes, onions, green onions and garlic until the potatoes are almost ten...
The proportions of this recipe are off. As mentioned by other reviewers, 1/4 cup of oil is way too much. I approached this by using one large potato diced and cooked it in a cast iron pan with...