Open-Faced Omelette


  • 1 cup broccoli florets
  • 1/2 cup chopped sweet red pepper
  • 1/4 cup thinly sliced onions
  • 1 Tbsp. butter
  • 1 1/2 cups cubed fully-cooked ham
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  • 1 cup shredded potatoes (may use frozen hash browns)
  • 10 eggs
  • 1/4 tsp. pepper
  • 1/2 tsp. salt
  • 1/2 cup shredded cheddar cheese


Saute' veggies in butter in skillet until crisp-tender. Add ham and hash browns. Cook for 2 minutes, stirring frequently. Beat the eggs with pepper and salt. Pour over vegetable mixture. Reduce heat. Cover and cook for 10-12 minutes or until set. Remove from heat and sprinkle on the cheese. Cover to melt cheese, then serve immediately.

By Robin from Washington, IA


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