For those of you (including me) that can’t or don’t want to try to make a omelet this is a great version of that taste Denver Omelet. Just a little note, it taste just as good scrambled as it does rolled up in an omelet so go ahead and make this.
Prep/Total Time: 20 min.
1 cup sliced peeled uncooked potatoes
1/2 cup diced fully cooked ham
1/2 cup each chopped onion, green pepper and sweet red pepper
1 can (4 ounces) mushroom stems and pieces, drained
1 tablespoon butter
1 teaspoon salt
4 Eggs, lightly beaten
1/2 cup shredded cheddar cheese
Place potato slices in a saucepan; cover with water. Bring to a boil.
Cook until tender; drain. In a skillet, saute the potato, ham,
onion, peppers and mushrooms in butter for 6-8 minutes or until
vegetables are tender. Sprinkle with salt. Pour eggs over top. Cook
and stir until the eggs are completely set. Sprinkle with cheese.
Yield: 2 servings.