Country Style Omelette

From: Bergy

On Jun 14, 2009

This is a great brunch omelet. I cut the recipe back to 2 eggs and have saved half for breakfast tomorrow. Very tasty. Because I cut the recipe back I cooked it a bit differently - I sautedd all the veggies for 3 minutes added the eggs, placed the tomatoes & Parmesan on top(I didn't use any cream cheese) covered with a lid and 5 minutes it was ready. Mmmmm I think 30 minutes would be a long time cooking even with 6 eggs. I cut back on the potatoes and used 4 left over oven fries chopped .. The parsley & sage are a nice addition. Because I sauteed the veggies and didn't remove them and reclean the pan I had a bit of problem taking the omelet out of the pan. Looks a bit messy but tasted heavenly Thanks Peter for a delish Sunday Brunch

From: Crafty Lady 13

On Jun 7, 2009

I halved the recipe and ended up with a wonderful breakfast this morning. I used frozen shredded hash browns which I cooked first and left covering the bottom of the pan. Then I prepared the egg mixture as written and poured it on top of the potatoes. I used red and orange capsicum, but let out the mushrooms (and inadvertenly left out the tomatoes). Instead of cream cheese, I used Laughing Cow Garlic and Herb cheese. I let it cook on low for about 15 minutes and then put a lid on it and cooked it for an additional 5 - 7 minutes. It turned out perfectly. The bottom wasn't too browned and had a nice potato crust. Made for ZWT5.

From: **Mandy**

On Nov 8, 2007

DH was playing golf so I cut this down to make for myself for dinner. I've never had potato or cream cheese in an omelette before so this was a nice surprise, the potato gives it a hash brown kind of feel & the cream cheese gives a lovely creaminess which is lovely, I also added some spinach leaves that I had on hand & this was a lovely healthy & satisfying dinner for me, can't wait to try the pepperoni one next!

From: ~Nimz~

On May 26, 2007

I chose this recipe for the a~Waltzing Matilda challenge in ZWT 3 and am so glad I did. I knew I would like this because it had everthing in it that we love. The potatoes and the touch of sage made this recipe. I used 4 slices of bacon for the ham portabella mushrooms, but other than that made as directed. The veggies came out perfectly cooked a crisp tender which is the way we like them. Thanks Peter for a wonderful breakfast.