Western Hash Brown Omelet

Ready in 40 minutes
Prep: 20 minutes
Cook: 20 minutes

Yield: 4 servings

Ingredients

2 tablespoons of extra-virgin olive oil
8 large eggs
4 ounces of thickly sliced and diced deli ham
2 diced bell peppers, 1 red, 1 green
1 diced onion
Freshly ground pepper and kosher salt
2 tablespoons of unsalted butter
3 cups of frozen shredded hash browns, from a one-pound bag; don't thaw
4 ounces of smoked gouda cheese, grated (about 1 1/2 cups)
1 bunch of chopped scallions

Directions

First in a large bowl, beat the eggs until foamy. Then heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. After that add the ham, onion, bell peppers, quarter teaspoon salt and a few grinds of pepper. Then cook, with stirring occasionally, until the vegetables are tender and starting to brown, for about six minutes and then add to the bowl with the eggs.

Next preheat the broiler. Then wipe out the skillet and return to medium-high heat. After that melt the butter in the skillet, and then add the frozen hash browns in an even layer. Then cook, with pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, for about six minutes.

After that pour the egg mixture over the hash browns. Then transfer the skillet to the broiler and cook until partially set, for about 3-5 minutes. After that sprinkle the cheese and all but about two tablespoons of scallions over the eggs. Then continue broiling until the cheese melts and the eggs are set, for about 2-3 more minutes.

After that loosen the edge of the omelet with a small spatula and slide onto a platter and fold in half. In the end cut into wedges and top with the reserved scallions. Enjoy.