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Nutrition Facts
Serving Size 1 (240g) Recipe makes 3 servings The following items or measurements are not included below: 1/2 cup beef jerky
Calories 465
Calories from Fat 317		(68%)
Amount Per Serving		%DV
	Total Fat 35.3g	54%
	Saturated Fat 19.1g	95%
	Monounsaturated Fat 10.8g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 495mg		165%
Sodium 833mg		34%
Potassium 444mg		12%
Total Carbohydrate 12.7g		4%
	Dietary Fiber 1.3g	5%
	Sugars 2.0g
Protein 24.1g		48%
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Montana Omelet

Recipe #346598 | 20 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: lazyme
Jan 2, 2009

We tried this omelet a few nights ago for dinner and really enjoyed it. It's loaded with potatoes, meat and onions. We made this with leftover ham, green onions, and a 4-blend cheese for a hearty and filling omelet. I'm guessing that it would be good with all kinds of variations too. From the Marlboro Country Cookbook.

SERVES 3 (change servings and units)

Ingredients

6 large eggs
2 tablespoons half-and-half
1/4 cup sour cream (to taste)
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped beef jerky or dry salami or ham or cooked bacon
1/4 cup onion, finely chopped
1 cup cooked potato, chopped
2 tablespoons butter or cooking oil
1 cup shredded cheddar cheese

Directions

1
Beat eggs, half and half, salt, pepper well or mix in a blender.
2
Cook meat, onions and potatoes in butter and oil until onion is tender and potatoes lightly browned.
3
Pour egg mixture over all, lifting potatoes to let eggs run under.
4
Cook slowly in a covered fry pan until eggs are set, 8 to 10 minutes.
5
Add a dollop of sour cream and sprinkle with cheese and serve.

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Browse similar recipes by category

Course > Breakfast > Omelets & Frittatas
Main Ingredient > Meat > Pork > Ham
Main Ingredient > Eggs/Dairy > Cheese
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 30 mins
Occasion > Brunch

Featured Reviews for This Recipe

From: Annacia

On Sep 15, 2009

Oooops, mine got a bit dark on the bottom but not dark enough to keep it from being delicious. I used Eggbeaters, lean ham and fat free sour cream and far free cheese and enjoyed dinner very much. It was great with just some orange wedges on the side. Yummm! Made for PAC, Fall '09.

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From: I'mPat

On Jun 28, 2009

I scaled this up to 4 serves and used a large frypan. For allergy reasons I had to sub spring onion (scallion) for the onion and I also added some fresh shredded spinach just before adding the egg and just put it under the grill (broiler) for a few minutes to give a little colour and then dolloped the sour cream on and scatters the cheese and put it under the grill (broiler) till the cheese bubbled and brown (mainly because that is the way we prefer it), served with buttered wholegrain toast and it made a very filling lunch (couldn't get through all my serve). Thank you lazyme, made for I Recommend Tag game and recommended by loof.

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From: loof

On Apr 22, 2009

Great hearty and filling omelet! I've never used this cooking method before but it seems easier than flipping, folding, etc. I used ham and replaced the onion with chopped red bell pepper. Serve this with some salsa on the side and really enjoyed it - thanks for sharing the recipe!

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From: Chef #1124207

On Feb 11, 2009

Wonderful -Has Lots of flavor and Very easy to preparey easy to.It is also very easy to adapt to whatever ingrediants you want in it as well as for how ever many people you are feeding. I definely recommend this recipe!

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