You are here

Country Omelette

Veggie.Lover's picture
  Butter/Margarine 3 Tablespoon
  Walnut halves 1⁄4 Cup (4 tbs)
  Thin skinned potato 1 Small, diced
  Chopped onion 1⁄4 Cup (4 tbs)
  Eggs 4
  Diced swiss cheese 1⁄4 Cup (4 tbs)
  Shredded swiss cheese 2 Tablespoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Sour cream 1⁄4 Cup (4 tbs)

Melt 1 1/2 tablespoons of the butter in a wide frying pan over medium heat.
Add walnuts and cook until lightly browned (about 1 or 2 minutes).
Remove nuts with a slotted spoon and set aside.
Reduce heat to medium-low.
Add potato and onion and cook, stirring, until potato is soft but only lightly browned (about 10 minutes).
Remove from pan and set aside; keep warm.
Remove any particles from pan, then melt remaining 1 1/2 tablespoons butter over medium-low heat.
Beat eggs lightly; add to pan and cook, gently lifting cooked portion to allow uncooked egg to flow underneath.
When top of omelet is almost set but still moist, sprinkle evenly with potato-onion mixture, diced cheese, shredded cheese, parsley, and salt to taste.
Mound sour cream in center of omelet.
Garnish with toasted walnuts.
Cut in wedges and serve from pan.

Recipe Summary

Difficulty Level: 
Very Easy
Lacto Ovo Vegetarian

Rate It

Your rating: None
Average: 4.4 (19 votes)