Equipment
- box grater
Ingredients
Hash Browns
- 1.5 cups Potatoes peeled and shredded
- 2 TBSP Extra-virgin olive oil plus 1 to 2 teaspoons for cooking the eggs
- 1/4 tsp Paprika
- 1/4 tsp Onion powder
- 1/4 tsp Garlic powder
Seasoning
- Salt
- Black pepper
Omelet
- 2 TBSP Extra-virgin olive oil
- 1/4 cup Onion diced small
- 1/4 cup Green bell pepper diced small
- 1/2 cup Deli ham diced
- 4 Eggs beaten
- 1/2 cup Cheddar cheese shredded
- 2 slices Sourdough bread toasted
- 2 tsp Butter optional
Orange Juice
- 16 oz Orange juice cold
Instructions
- Shred potatoes with box grater.
- Heat a non-stick pan over medium-low heat. Once hot, add the oil, potatoes, paprika, onion powder, and garlic powder. Season well with salt and a little pepper. Cook, stirring occasionally, until the potatoes turn golden brown and are tender. Season with salt to taste.
- Prep the ingredients per the instructions above.
- Heat the oil in a non-stick pan over medium-low heat. Saute the onion and pepper until they start to soften, then add in the ham and saute until golden brown. Pour in the eggs and reduce the heat to low. Use a spatula to pull the cooked eggs into the center, letting the liquid egg fill the space behind it. Continue going around the pan, pulling the eggs toward the center until the eggs are nearly set. Sprinkle cheese over the egg and fold the omelet in half. Once the cheese is melted remove it from the heat.
- Toast the bread then spread it with butter.
- Serve the omelet with hash browns, toast, and orange juice.
Nutrition
Calories: 536kcal | Carbohydrates: 14g | Protein: 23g | Fat: 43g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 651mg | Potassium: 312mg | Fiber: 1g | Sugar: 2g | Vitamin A: 766IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 3mg
Western Omelet
Equipment
- box grater
Ingredients
Hash Browns
- 1.5 cups Potatoes peeled and shredded
- 2 TBSP Extra-virgin olive oil plus 1 to 2 teaspoons for cooking the eggs
- 1/4 tsp Paprika
- 1/4 tsp Onion powder
- 1/4 tsp Garlic powder
Seasoning
- Salt
- Black pepper
Omelet
- 2 TBSP Extra-virgin olive oil
- 1/4 cup Onion diced small
- 1/4 cup Green bell pepper diced small
- 1/2 cup Deli ham diced
- 4 Eggs beaten
- 1/2 cup Cheddar cheese shredded
- 2 slices Sourdough bread toasted
- 2 tsp Butter optional
Orange Juice
- 16 oz Orange juice cold
Instructions
- Shred potatoes with box grater.
- Heat a non-stick pan over medium-low heat. Once hot, add the oil, potatoes, paprika, onion powder, and garlic powder. Season well with salt and a little pepper. Cook, stirring occasionally, until the potatoes turn golden brown and are tender. Season with salt to taste.
- Prep the ingredients per the instructions above.
- Heat the oil in a non-stick pan over medium-low heat. Saute the onion and pepper until they start to soften, then add in the ham and saute until golden brown. Pour in the eggs and reduce the heat to low. Use a spatula to pull the cooked eggs into the center, letting the liquid egg fill the space behind it. Continue going around the pan, pulling the eggs toward the center until the eggs are nearly set. Sprinkle cheese over the egg and fold the omelet in half. Once the cheese is melted remove it from the heat.
- Toast the bread then spread it with butter.
- Serve the omelet with hash browns, toast, and orange juice.
Nutrition
Calories: 536kcalCarbohydrates: 14gProtein: 23gFat: 43gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 379mgSodium: 651mgPotassium: 312mgFiber: 1gSugar: 2gVitamin A: 766IUVitamin C: 1mgCalcium: 92mgIron: 3mg
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