1/2 Photos of Country Omelet
We just love food like this in our house...can you go wrong with eggs, cheese, potato, nuts, and a dollop of sour cream to boot? This omelet is served from the skillet, cut into pie-shaped pieces.
My Private Note
Units: US | Metric
- 1Melt 1 T. butter in a wide nonstick skillet over medium heat; add walnuts and cook, stirring, until lightly browned, about 2 minutes.
- 2Remove nuts with slotted spoon onto a plate and set aside.
- 3Melt remaining 1 T. butter at medium (or medium-low) heat and add potato and onion to skillet, stirring, until potato is soft, but only lightly browned (about 10 minutes).
- 4Remove from pan to another plate and set aside.
- 5Remove any particles from pan, reduce heat to medium-low. Coat skillet with 1 t. olive oil.
- 6Beat eggs lightly, add to pan and cook, gently lifting cooked portion to allow uncooked egg to flow underneath.
- 7When top of omelet is almost set but still moist, sprinkle evenly with potato-onion mixture, Swiss cheese, parsley and salt to taste. (Cover, if desired, to cook 1 minute until omelet looks "dry.").
- 8Mound sour cream in center of omelet.
- 9Garnish with toasted walnuts.
- 10Cut into 4 wedges and serve from the pan.
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Nutritional Facts for Country Omelet
Serving Size: 1 (155 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 308.5
- Calories from Fat 214
- Total Fat 23.7 g
- Saturated Fat 9.4 g
- Cholesterol 241.3 mg
- Sodium 140.0 mg
- Total Carbohydrate 13.2 g
- Dietary Fiber 2.0 g
- Sugars 1.6 g
- Protein 11.9 g