#SSU #WhatsForBreakfast OMELET PIES! Try these great recipes! First Up: Omelet Pie 1 large baking potato 6 eggs 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 cup chopped fresh parsley 2 tablespoons olive oil 1 onion, chopped 1/4 cup chopped red bell pepper 1/4 cup chopped fresh mushrooms 1/2 cup chopped ham 1 tomato, sliced 1/4 cup shredded Cheddar cheese Directions Bring a medium pot of salted water to a boil. Add potato and cook until tender but still firm, about 15 minutes. Drain, cool, peel and slice. Preheat oven to 350 degrees F (175 degrees C). Beat together eggs, salt, pepper and parsley. In a cast iron skillet, heat olive oil over medium-high heat. Saute onion and red pepper until soft, then stir in mushrooms. When mushrooms start to shrink, add the chopped ham, potato and tomato slices. Pour in the egg mixture; gently stir to combine. Sprinkle cheese on top of eggs and place skillet in preheated oven. Bake until eggs are firm, about 10 to 15 minutes. Allow to cool briefly before serving. NEXT Denver Omelet Ingredients 6 eggs 1/2 teaspoon onion powder 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/8 teaspoon pepper 3 cups frozen shredded hash brown potatoes 1 cup (4 ounces) shredded Swiss cheese 1/2 cup diced fully cooked ham 1/2 cup chopped green pepper 1 medium tomato, thinly sliced 1 serving (1 piece) equals 201 calories, 11 g fat (5 g saturated fat), 235 mg cholesterol, 463 mg sodium, 10 g carbohydrate, 1 g fiber, 15 g protein. Directions In a large bowl, beat the eggs, onion powder, thyme, salt and pepper. Stir in the potatoes, cheese, ham and green pepper. Pour into a greased 9-in. pie plate. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Garnish with tomato slices. Yield: 6 serving
Posted on: Thu, 09 Oct 2014 05:47:39 +0000
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