1 oz Ham, boiled, julienne-cut
1/4 cup Onion, thinly sliced
2 tsp Oil, divided
4 1/2 oz Potatoes, peeled, cooked & thinly sliced
1/8 tsp Salt
1/8 tsp Paprika
1 dash Pepper
1/2 cup Asparagus spears, diced & blanched
1/4 cup Peas, frozen, thawed
1/4 cup Pimiento, julienne-cut canned, drained
3 Egg, beaten
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Spray a 10-inch nonstick skillet that has a metal or removable handle with nonstick cooking spray and heat; add ham and onion and cook over medium heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Remove from skillet and set aside. In same skilet heat 1/2 teaspoon oil; add potatoes, sprinkle with seasonings, and saute over medium heat, turning occasionally, until lightly browned on both sides. Remove potatoes from skillet. Add remaining 1 1/2 teaspoons oil to skillet; return potatoes and arrange in bottom of pan. Top with ham mixture, asparagus, peas, and pimientos; pour in beaten eggs and cook over medium heat until bottom of omelet is golden, 3 to 4 minutes. Transfer pan to broiler and broil 5 inches from heat source until eggs are set and omelet begins to brown. Using spatula, loosen edges of omelet and carefully slide onto warmed plate. |
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