Oven Omelette

Oven Omelette

1 Yukon Gold potato, cubed

1/2 cup yellow onion, chopped

2 tablespoons butter

1 Roma tomato, chopped

2 green onions, chopped

1 cup Monterey jack cheese, cubed

1 (1/2 inch thick) slice of good quality ham, cubed

6 eggs

2-3 tablespoons milk

salt and pepper to taste

Preheat oven to 350 degrees.

Cube the potato and chop the onion. Add to an oven safe pan with two tablespoons of butter melted.  Cook, stirring frequently, until the potatoes are somewhat tender.  Add the cubed ham and cook for about 2 minutes.  Meanwhile crack your eggs into a large bowl.  Add milk and whisk.   Add chopped green onions, cubed cheese and salt and pepper.  Pour over the cooked potatoes, onions and ham.  Bake in the oven at 350 degrees for 20 minutes.  Cut omelette in half while in the pan.  Transfer to a plate and garnish with fresh tomato and green onions.

------------------------------------------------------------------------------------------------

{cooks note}

This recipe can easily be adapted for whatever you have in your fridge.  I just added whatever I thought would be good.  I like cooking omelettes in the oven verses the stove because I can forget about it.  Plus, there is no awkward flipping.  This makes for a very hearty breakfast ... or dinner, in my case.

I like using Yukon Gold potatoes because of their rich buttery flavor.  The tomato and part of the green onion will be used for garnish at the end.

Monterey Jack cheese, ham and green onions.

Cook the potatoes and yellow onion together in 2 tablespoons of butter.  This will take about 5-7 minutes on medium heat.

Once you think the potatoes are cooked enough, add the ham and cook for another 2 minutes.

Crack 6 large eggs into a bowl.

Add 2-3 tablespoons of milk.  The milk just makes the eggs turn out a little more fluffy, which is good for an omelette.

Whip the milk and eggs together really well. Incorporating air will help with the light texture you want to achieve for your omelette.

Add the chopped green onions and cubed cheese.

Pour the egg mixture over the cooked potatoes, ham and onions.

Make sure your pan is oven safe; otherwise, you will have some major problems.  Bake in the oven for about 20 minutes.

Hot out of the oven.  Don't forget that the handle to your pan will remain HOT for a while after taking it out of the oven.

Top with fresh tomatoes and green onions.