4 Reviews

Wonderful, colorful and tasting omelet!!! I did cheat and use the refrigerated hashbrowns, so no pre-cooking needed. I also had to use what I had on hand, which was red bell pepper and minced ham that needed to be used up, but otherwise followed ingredients as listed but scaled back for one serving. I did cover mine with a lid to help cook the top and melt the cheese as directed, but just poured the egg mixture(scrambled)over the veggies/ham. Once it was cooked, I folded it over for a traditional looking omelete. Thanks for sharing the recipe, always looking for breakfast recipes!!! Made for Potluck Tag Game.

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diner524 October 20, 2010

This was delicious. I used vidalia onions instead of green onions and cheddar cheese. I also added a bit of salt and pepper as it really needed it. Otherwise, turned out perfect.

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Carolyn in Toronto July 12, 2009

Had this for dinner and it was a big hit. I cubed my potatoes very small and they were done the way we like them.

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potions October 20, 2007

This was so good. Loved the flavor. However, the potatoes did not get done. Next time I'll boil them longer than 5 minutes, probably 20 before adding them to the skillet. I cooked the potatoes with the peppers, tomatoe and onions probably about 25 minutes and the potatoes still were harder than we like them. But that can be easily fixed by additional cooking time. Thanks Lainey and congrats on the football win.

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~Nimz~ October 12, 2007
Western Skillet Omelet