The ingredients of a fast-food stuffed baked potato fill this open-faced omelet. If fresh broccoli is a bit costly, look for store specials on frozen chopped broccoli. It’s often the bargain baby of frozen foods and it gives a beautiful color lift to this easy-cook entree. Add some crushed tarragon for extra pizzazz.
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2 cups diced fresh potatoes (about 0.5 to 0.75 lb.) |
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2 cups diced or sliced fresh broccoli (about 0.5 to 0.75 lb.) |
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1/2 cup chopped onion |
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1/4 cup water |
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8 eggs |
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1/2 cup milk |
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1/2 teaspoon salt, optional |
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1/4 teaspoon pepper |
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1/4 cup (1 oz.) shredded Cheddar cheese, optional |
In 10-inch omelet pan or skillet, stir together potatoes, broccoli, onion and water. Cover. Cook over medium heat until potatoes are tender, about 15 minutes. Uncover. If necessary, continue cooking until water is evaporated. Reduce heat to low.
Meanwhile, in medium bowl, beat together eggs, milk salt, if desired and pepper until blended. Pour over cooked vegetables. Cover. Cook until eggs are almost set, about 15 minutes. Remove from heat. Sprinkle with cheese, if desired. Cover. Let stand until eggs are completely set and cheese is melted, about 3 to 5 minutes. Cut into wedges and serve from pan. |
