Country Omelet

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt 1 T. butter in a wide nonstick skillet over medium heat; add walnuts and cook, stirring, until lightly browned, about 2 minutes.
  • Remove nuts with slotted spoon onto a plate and set aside.
  • Melt remaining 1 T. butter at medium (or medium-low) heat and add potato and onion to skillet, stirring, until potato is soft, but only lightly browned (about 10 minutes).
  • Remove from pan to another plate and set aside.
  • Remove any particles from pan, reduce heat to medium-low. Coat skillet with 1 t. olive oil.
  • Beat eggs lightly, add to pan and cook, gently lifting cooked portion to allow uncooked egg to flow underneath.
  • When top of omelet is almost set but still moist, sprinkle evenly with potato-onion mixture, Swiss cheese, parsley and salt to taste. (Cover, if desired, to cook 1 minute until omelet looks "dry.").
  • Mound sour cream in center of omelet.
  • Garnish with toasted walnuts.
  • Cut into 4 wedges and serve from the pan.
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