Wednesday, April 21, 2010

Omelets, Hashbrowns, Fruit

I love a good omelet for breakfast or dinner. To be honest, I usually use half eggs and half egg whites, but you can use all eggs if your cholesterol (and your doctor) won't mind.

8 eggs
1/4 c milk
1 t salt
1 t pepper

omelet fillings, such as:
chopped ham
shredded cheese
chopped onion
chopped peppers

frozen hashbrowns

fruit of your choice

In a bowl, beat eggs and milk. Add salt and pepper. Coat a skillet well with cooking spray and heat to medium heat. Make omelets one at a time by pouring about 1/4 of the egg mixture into the pan. Cook for 2-3 minutes or until partially set. Flip the omelet with a spatula and cook another 2-3 minutes or until eggs are cooked. Sprinkle filling ingredients inside and use spatula to gently fold omelet over filling. Cook another minute or so, then remove to a plate and begin the next omelet.

Prepare hashbrowns according to package directions

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