Montana Omelet

We tried this omelet a few nights ago for dinner and really enjoyed it. It's loaded with potatoes, meat and onions. We made this with leftover ham, green onions, and a 4-blend cheese for a hearty and filling omelet. I'm guessing that it would be good with all kinds of variations too. From the Marlboro Country Cookbook.

• Ready In: 20 mins
• Serves: 3

Ingredients

• 6  large eggs
• 2  tablespoons half-and-half
• 1⁄4 cup sour cream (to taste)
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄2 cup  chopped  beef jerky or 1⁄2 cup  dry salami or 1⁄2 cup ham or 1⁄2 cup  cooked bacon
• 1⁄4 cup onion, finely chopped
• 1  cup  cooked potato, chopped
• 2  tablespoons butter or 2  tablespoons  cooking oil
• 1  cup  shredded cheddar cheese

Directions

1. Beat eggs, half and half, salt, pepper well or mix in a blender.
2. Cook meat, onions and potatoes in butter and oil until onion is tender and potatoes lightly browned.
3. Pour egg mixture over all, lifting potatoes to let eggs run under.
4. Cook slowly in a covered fry pan until eggs are set, 8 to 10 minutes.
5. Add a dollop of sour cream and sprinkle with cheese and serve.