I got this from a book of favourite egg recipes. Chopped cooked bacon or diced ham can be added along with the peppers and onion. You can also substitute Monterey jack cheese for the cheddar.
- In a medium skillet heat oil over medium heat.
- Add hash browns and cook for a few minutes until heated through, stirring occasionally.
- Stir in green or red pepper and onions.
- Cover and cook over medium heat for 6 to 7 minutes, stirring occasionally.
- In a medium bowl, whisk together eggs, milk, salt and pepper.
- Pour mixture evenly over hash browns; using turner, poke hash browns in several places to help mixture seep through to skillet.
- Cover and cook over medium-low heat for 6 to 7 minutes or until eggs are just about set.
- Sprinkle cheese over top.
- Cover and cook for 2 to 3 minutes or until cheese is melted.
- Loosen edges and cut into wedges.
This recipe is very adaptable (both in terms of ingredients and technique)... and delicious!<br/><br/>I replaced the frozen hash browns with frozen potatoes O'Brien, the onion and peppers with a whole bag of frozen stir-fry mix, and the milk with almond milk. I also added way more seasoning in general (lots of roasted garlic, garlic salt, some Mrs. Dash, etc.) and stirred the cheese into the eggs instead of adding the cheese last. <br/><br/>Finally, I finished the whole thing in a 400 degree oven.<br/><br/>Thanks for posting.
This was a delightful alternative to the regular omelet. The best egg dish I have ever eaten is the potato, cheese and onion omelet at Camellia Grill in New Orleans. This is a somewhat similar recreation, and it gets high marks from my whole family. We left out the peppers and added extra onion instead, but otherwise made this recipe as is. Wonderful!