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“A hearty omelet for a big appetite.”

Ingredients Nutrition


  1. Make the filling: in a small nonstick skillet over med-high heat, melt the butter; add in potatoes, green onions, and ham; stir/sauté about 10 minutes, until potatoes are browned.
  2. Make the omelet: in a bowl, whisk the eggs, water, salt, and pepper together.
  3. Heat an 8-inch omelet pan or nonstick skillet over medium heat.
  4. Add in butter; swirl to coat bottom of pan.
  5. When butter foams, pour in egg mixture all at once.
  6. Let set until edges begin to cook, about 20 seconds.
  7. Using a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath; continue to do this until the top is almost dry, 3-4 minutes.
  8. Spoon ½ cup filling mixture over one half of the omelet; sprinkle with grated cheese.
  9. Fold the other side over to cover.
  10. Let stand for a few minutes; turn out onto a warmed plate; serve immediately.

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