Potato Omelette Appetizers
|Frozen loose-pack hash brown potatoes||3 1⁄2 Ounce, partially thawed (1 Cup)|
|Sliced green onions and tops||1 Tablespoon|
|Chopped pimiento stuffed green olives||2 Tablespoon|
|Shredded monterey jack cheese||2 Ounce (1/2 Cup)|
In 10-inch skillet, cook potatoes and green onions in butter over medium-low heat for 3 minutes.
Season with salt.
Beat eggs and the 1/4 teaspoon salt until thick and lemon colored.
Pour over potatoes in skillet; cover and cook over low heat 3 to 4 minutes or till omelet is set.
Sprinkle olives and cheese over top.
Cover and continue cooking till cheese is melted.
Cut in eight wedges.