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eggs extra-virgin olive oil deli ham bell peppers onion kosher salt unsalted butter hash browns Gouda cheese scallions
Viewed: 37 - Published at: 4 years agoIngredients
- 8 large eggs
- 2 tablespoons extra-virgin olive oil
- 4 ounces thickly sliced deli ham, diced
- 2 bell peppers (1 red, 1 green), diced
- 1 onion, diced
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 3 cups frozen shredded hash browns (from a 1-pound bag; do not thaw)
- 4 ounces smoked gouda cheese, grated (about 1 1/2 cups)
- 1 bunch scallions, chopped
Method
- Beat the eggs in a large bowl until foamy.
- Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat.
- Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper.
- Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs.
- Preheat the broiler.
- Wipe out the skillet and return to medium-high heat.
- Melt the butter in the skillet, then add the frozen hash browns in an even layer.
- Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes.
- Pour the egg mixture over the hash browns.
- Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes.
- Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs.
- Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes.
- Loosen the edge of the omelet with a small spatula.
- Slide onto a platter and fold in half.
- Cut into wedges; top with the reserved scallions.
- Per serving: Calories 474; Fat 30 g (Saturated 13 g); Cholesterol 490 mg; Sodium 914 mg; Carbohydrate 26 g; Fiber 7 g; Protein 28 g
- Photograph by Justin Walker
