EGGS and CHEESE
Eggs and Cheese
Whether it's rich Asparagus and Eggs Mornay for brunch or a savory Mexican Omelet for dinner, egg dishes are invariably a hit. Often combined with cheese in unusual ways, as in Baked Apple and Cheese Pancake, these recipes are as wonderful for entertaining as they are for an impromptu supper.
VEGETABLE and HAM OMELET
servings 6
1 pk. (12 oz.) loose-pack frozen hash brown potatoes
1/4 cup olive oil
1 pk. (4 oz.) sliced fully cooked smoked ham, cut into 1/2-inch strips
1 medium onion, chopped
6 eggs
1/2 tsp. salt
1/8 tsp. pepper
1 cup frozen whole kernel corn
2 Tbsp. margarine or butter
Grated Parmesan cheese
Cook and stir potatoes in olive oil in 10-inch skillet over medium heat until tender, about 5 minutes. Stir in ham and onion. Cook, stirring occasionally, until onion is tender, about 5 minutes.
Beat eggs, salt and pepper. Stir corn and margarine into ham mixture; pour eggs over top. Cover and cook over medium-low heat until eggs are set and light brown on bottom, about 10 minutes, Sprinkle with cheese; cut into wedges.
* 1 can (8 oz.) whole kernel corn, drained, can be substituted for the 1 cup frozen corn.
Whether it's rich Asparagus and Eggs Mornay for brunch or a savory Mexican Omelet for dinner, egg dishes are invariably a hit. Often combined with cheese in unusual ways, as in Baked Apple and Cheese Pancake, these recipes are as wonderful for entertaining as they are for an impromptu supper.
VEGETABLE and HAM OMELET
servings 6
1 pk. (12 oz.) loose-pack frozen hash brown potatoes
1/4 cup olive oil
1 pk. (4 oz.) sliced fully cooked smoked ham, cut into 1/2-inch strips
1 medium onion, chopped
6 eggs
1/2 tsp. salt
1/8 tsp. pepper
1 cup frozen whole kernel corn
2 Tbsp. margarine or butter
Grated Parmesan cheese
Cook and stir potatoes in olive oil in 10-inch skillet over medium heat until tender, about 5 minutes. Stir in ham and onion. Cook, stirring occasionally, until onion is tender, about 5 minutes.
Beat eggs, salt and pepper. Stir corn and margarine into ham mixture; pour eggs over top. Cover and cook over medium-low heat until eggs are set and light brown on bottom, about 10 minutes, Sprinkle with cheese; cut into wedges.
* 1 can (8 oz.) whole kernel corn, drained, can be substituted for the 1 cup frozen corn.
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