Add a photo

Farmhouse Omelet

By: Frances Drake  
"When my children were growing up, weekend breakfasts were full of surprises because the refrigerator was full of leftovers and there was time to come up with fun ideas like this one."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 151 people have saved this

Prep Time:
20 Min
Cook Time:
20 Min
Ready In:
40 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 8 servings
 

Ingredients

  • 1 1/2 cups chopped onion
  • 3 tablespoons vegetable oil
  • 4 cups diced peeled cooked potatoes
  • 8 bacon strips, cooked and crumbled
  • 1/2 cup diced fully cooked ham
  • 1/2 cup diced cooked roast beef
  • 12 eggs
  • 3 tablespoons minced fresh parsley
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon celery salt

Directions

  1. In a 10-in. ovenproof skillet, cook onion until tender. Add potatoes, bacon, ham and beef: heat through. Remove from the heat. In a bowl, beat eggs: stir in parsley and seasonings. Pour into skillet; stir gently to mix. Bake, uncovered, at 400 degrees F for 20-30 minutes or until a knife inserted near the center comes out clean. Cut into wedges to serve.
ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2006 by GRANNYLOOHOO 
This was very good. I had some leftover Three Cheese Garlic Scalloped Potatoes, so I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 20, 2009 by Tracy Gibbons 
This was very good and so easy to make! I used one bag of Bob Evans home fries (20 oz. bag).... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?