This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Potato Omelet

By: Nancy Harris

"'My husband developed this quick meal after taking stock of the leftovers in our fridge,' says Nancy Harris of Prince George, British Columbia. 'This hearty omelet is a weekend favorite, because there always seems to be that one leftover potato from Friday's dinner.'"

Rate/Review | Read Reviews (6)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 servings

Ingredients

1 cooked medium red potato, cubed
1/2 cup chopped fresh broccoli
2 tablespoons chopped onion
1 small tomato, seeded and chopped
1/2 teaspoon dill weed
2 tablespoons butter or margarine, divided
4 eggs
1 tablespoon water
salt and pepper to taste
3/4 cup shredded Cheddar or Swiss cheese

Directions

In a saucepan, saute potato, broccoli, onion, tomato and dill in 1 tablespoon butter until tender; keep warm. In a bowl, beat the eggs, water, salt and pepper.
In a skillet, melt remaining butter; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. When eggs are completely set, remove skillet from the heat. Spoon vegetable mixture and cheese over half of the eggs; fold in half. Serve immediately.