Tuesday, February 21, 2006

Quick and Easy Potato Omelet

Ready in 30 minutes or less

1 cooked medium red potato, cubed
1/2 cup chopped fresh broccoli
2 tbsp chopped onion
1 small tomato, seeded and chopped
1/2 tsp dill weed
2 tbsp butter, divided
4 eggs
1 tbsp water
salt and pepper
3/4 c shredded cheddar cheese

In a saucepan, saute potato, broccoli, onion, tomato and dill in 1 tbsp butter until tender; keep warm. In a bowl, beat the eggs, water, salt and pepper.

In a skillet, melt remaining butter; add egg mixture. As the eggs set, lift edges, letting uncooked part flow underneath. When eggs are completely set, remove skillet from heat and spoon vegetable mixture and cheese over half of the eggs, fold in half. Serve immediately. Serves 2.

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