Prep 10 mins
Cook 10 mins
I found this recipe a book entitled "The First Year Celiac Disease and Living Gluten Free". This is a basic gluten free recipe that additional ingredients may be added. I think I will add some shredded cheese and red pepper the next time I make this for added flavor.
- 1⁄3 cup butter
- 2 medium baking potatoes, peeled and finely chopped
- 1⁄4 cup onion, sliced
- 6 eggs
- 2 tablespoons milk
- salt and pepper
- Heat the butter in a large skillet and add the potatoes and onion. Turning often, cook until tender, 8-10 minutes.
- Beat together the eggs, milk, salt, and pepper in a medium bowl.
- Pour over the cooked potatoes and cook without stirring until the mixture begins to set. Lift the edges of the omelet and tilt the pan to allow any uncooked eggs to run underneath and contact the hot pan. Cook until the eggs are dry enough to suit your taste and cut the omelets into portions to serve on individual plates.