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Potato Omelette Appetizers

Holiday.Cook's picture
Ingredients
  Frozen loose-pack hash brown potatoes 3 1⁄2 Ounce, partially thawed (1 Cup)
  Sliced green onions and tops 1 Tablespoon
  Butter/Margarine 2 Tablespoon
  Eggs 4
  Salt 1⁄4 Teaspoon
  Chopped pimiento stuffed green olives 2 Tablespoon
  Shredded monterey jack cheese 2 Ounce (1/2 Cup)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Interest: 
Holiday
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Potato
Preparation Time: 
5 Minutes

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