Western Omelet Plates With Ham And Home Fries

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 35 min · Pork · high-protein

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Ingredients

• 6 eggs
• 1/4 cup whole milk
• 3 oz cooked ham, diced
• 1 green bell pepper, diced
• 1 yellow onion, diced
• 2 1/2 oz sharp cheddar, shredded
• 1 1/2 tbsp butter
• 3/4 lb russet potatoes, diced
• 1 tbsp vegetable oil
• 4 thick slices sourdough bread
• 1/2 tsp paprika
• 1 1/2 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Parboil the diced potatoes 5 minutes, drain, then fry in the oil over medium-high, turning only every few minutes, until browned and crusty on most sides, 12 minutes. Season with paprika and salt and keep warm.
2. Cook the ham, pepper and onion in a nonstick skillet with 1 tablespoon butter until the ham edges brown and the onion softens, 5 minutes; scrape into a bowl.
3. Beat the eggs with the milk, salt and pepper until completely uniform with no streaks of white.
4. Melt a knob of the remaining butter in the nonstick skillet over medium-low and pour in a quarter of the eggs. Push the set edges toward the center, tilting so raw egg runs underneath, until the top is just barely wet.
5. Scatter a quarter of the ham mixture and cheddar over one half, fold the omelet over, and slide it out once the cheese has melted, about 1 minute. Repeat three times.
6. Toast and butter the sourdough and serve each omelet with home fries and a slice of toast.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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