Country Style Omelette

"Adaptation of a recipe I saw on a cooking show a few years ago. I've listed exactly what I used on this occasion but of course a lot of variations are possible and different styles of cheese may be used."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:
40mins
Ingredients:
14
Serves:
2
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ingredients

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directions

  • Whisk eggs in a medium bowl.
  • Add grated potato, parsley, ham, pepper, sage and onion to bowl and mix.
  • Melt butter in pan over medium heat and add mixture, set temperature so it is just bubbling.
  • Evenly spread mushrooms, tomato, capsicum and cheeses over top.
  • Cook without turning until top is starting to firm, around 30 minutes.
  • If required flip over and cook other side around one minute to set egg.
  • Serve cut in half without folding.

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Reviews

  1. This made a delicious brunch this morning. I did make a couple of changes based on ingredients on hand. I went for the ham and it had been eaten. I cooked a couple of slices of chopped bacon in a cast iron skillet, rendered the fat, added in the potatoes, bell peppers, onions and mushrooms. After they had cooked a bit, I poured the beaten eggs over. I did flip the omelet and then topped it off with goat cheese and the parmesan. This was served with sliced tomatoes and homemade gluten-free biscuits. The recipe actually made 4 nice servings.
     
  2. Peter this is a lovely and smooth tasting omelette. DH was concerned with the cream cheese but I added it anyway and he enjoyed it immensely.I followed directions almost to a T however 2 things, omitted mushrooms, and cooked less than 20 min on low heat. We use propane as there is no natural gas where Ilive so it does cook a bit hotter but 30 min. seemed a bit long. Omelette came out fluffy and high. I did a very short flip over to make sure all egg was cooked les than 30 sec. with the heat off just before plating. DH was quite impressed. This is a 5 star all the way! I will make this again for him on a nice Sunday morning or perhaps for Christmas breakfast when the kids are here. I will probably precook the taters so I can get the omelettes finished quicker as I can only do 1 at a time. Thank you for a lovely recipe. PS This is a filling omelette and I may even use it for a breakfast for dinner meal.
     
  3. Different style of omelette. I made a couple small changes, increased the ham & mushroom, decreased the cream cheese. Unique & tasty, thanks for sharing.
     
  4. This was excellent! Even my three year old liked it! I changed things quite a bit to suit our tastes, but this was a great recipe to do that with! I cooked the potato and onion for about 5 min to get it going. I thought 30 min would cook the egg too much. I topped it with the cream cheese as stated and doubled the parmesan. I also added a few spoonfuls of salsa to replace the tomatoes, peppers, and mushrooms. Great VERSATILE recipe! Thank you for the inspiration! (By the way mine cooked through after about 15 min on med. low heat, covered)
     
  5. The omelette was delicious. The only adjustment I made was to use vegetarian sausage, crumbled, instead of the ham. I doubled the recipe with no problem and it was eaten up fast! Thanks for sharing the recipe. Made for ZWT6.
     
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Tweaks

  1. I halved the recipe and ended up with a wonderful breakfast this morning. I used frozen shredded hash browns which I cooked first and left covering the bottom of the pan. Then I prepared the egg mixture as written and poured it on top of the potatoes. I used red and orange capsicum, but let out the mushrooms (and inadvertenly left out the tomatoes). Instead of cream cheese, I used Laughing Cow Garlic and Herb cheese. I let it cook on low for about 15 minutes and then put a lid on it and cooked it for an additional 5 - 7 minutes. It turned out perfectly. The bottom wasn't too browned and had a nice potato crust. Made for ZWT5.
     
  2. This was really, really good! I served it as a dinner with Recipe #253595 and some salsa. Just wonderful. I did make quite a few changes: Omitted the sage, added fresh basil, cut the cream cheese back, fried the mushrooms and added them to the potato mix. Also used a bit of bacon instead of ham. The kids loved it, too! Made for ZWT5
     

RECIPE SUBMITTED BY

<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer &amp; wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=vUa1ya8Z> <br /><img src=http://www.satsleuth.com/VisitorMap/globes/Globe_vUa1ya8Z.gif alt= /></a></p>
 
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