Open Face Omelet
Bring the flavor of breakfast to dinner. This yummy omelet disappears quickly so be prepared to make plenty to keep up with how quickly it vanishes from the serving plate.
6 tablespoons butter3 cups frozen hash brown potatoes1/2 teaspoon celery salt6 large eggs1/4 cup milkSalt and black pepper to taste1/4 cup chopped green onions1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes 14.5 oz, drained1 cup shredded cheddar and Monterey Jack cheese blend1 tablespoon bacon bits, or 3 slices of cooked bacon chopped
- In a large skillet melt 3 tablespoons butter over moderate heat. Add potatoes in an even layer and sprinkle with celery salt. Cook, turning potatoes frequently for 10 minutes or until lightly browned.
- Remove from skillet and set aside. In a bowl beat together eggs, milk, salt and pepper. Melt remaining butter in skillet and cook egg mixture until eggs are set.
- Spoon hot potatoes on top of omelet along with onions, diced tomatoes, cheese and bacon bits. Cut into wedges and serve.
Optional: Set out garnishes like sliced green onions or sour cream for topping.