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| Baked Omelet |
| A delicious omelet loaded with fresh vegetables and baked in the oven! |
| 1 cup frozen hashbrown potatoes, thawed 6 eggs 2 tablespoons snipped fresh parsley 2 tablespoons olive oil 1 onion, chopped 1/4 cup chopped green onions 1/4 cup chopped fresh mushrooms 1/2 cup chopped ham or bacon 1 tomato, chopped 1/4 cup shredded Swiss cheese |
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| In a bowl, beat the eggs and parsley together. Season with
salt and pepper. Set aside. Heat the olive oil in a skillet. Cook the white and green onions until soft, then add the mushrooms. Cook about 2 minutes, then add the hashbrowns, ham or bacon and chopped tomato. Pour in egg mixture and stir to combine. Sprinkle with the cheese and put into a preheated 350 degree F oven. Bake until eggs are set, about 11 minutes. |
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| Serve with toast, English muffins or biscuits. |
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