This recipe was much more than I expected. It was so good, had a nice blend of flavor, and goes into my keeper cookbook. One could tell that thought went into balancing the mix of contest ingredients. The omelette was much like a stovetop frittata and produced hearty servings. I sliced the potatoes paper thin on a mandolin, used both red & green peppers, and substituted mushrooms for the black beans. My only problem was I started out with the listed amount of oil in a large, non stick skillet, but soon had to add more to the potato/ vegetable mixture. I also used a small amount before pouring the eggs back into the skillet. The dish had a nice crust & was easy to turn using the wedge method. Served with fresh fruit for brunch on a snowy day. Thank you for your contribution to RSC & good luck!
GREAT! We both really liked this with salsa and sour cream (low-fat yogurt). I left out the ham as we are vegetarians. My only problem with this is that it turned out a tad messy because it didn't hold together. So what? It tasted great! Thanks so much and good luck on RSC#15!
We really enjoyed this. I don't normally make any kind of omelets but thought this one looked too interesting to pass up. We topped our servings with salsa and really liked the kick it gave. I loved the black beans in this. One of the roomies put some of his in a heated flour tortilla to make a wrap. He swears it's the only way to eat this. Thanks so much for sharing. Good luck in the contest.
Made this for a very interesting, delicous and differant breakfast. Love the combo of black beans and ham. I followed the directions exactly and was very pleased with the outcome. The only thing I might do a little differant next time is add a teaspoon of red chili peppers for a little extra zing. But then that's just a personal thing as DH and I like some extra spice to our omellets. Made for RSC #15, good luck on a great recipe.