Easy Omelette and Hash Browns
Serving Size / Yield
- 1 C frozen shredded hash browns; thawed
- ½ C chopped tomatoes
- ¼ C chopped onions
- 1 C shredded cheddar cheese
- 2 eggs
- 1 Tbs milk
- Chopped green onions
- Olive oil
In a bowl, whisk the eggs and milk well. Add in a pinch of salt and pepper, whisk and set aside.
Prepare a pan and heat some oil over medium heat. Throw in the shredded hash browns and onions. Add salt and pepper to taste. Toss the ingredients until the potatoes have browned and the onions are tender.
Remove and transfer it onto a serving plate.
Put the pan back on the heat and add a little more oil. Pour in the egg mixture and making sure that it covers the base of the pan.
Once the base is lightly cooked, add on the tomatoes and cheese on side of the egg. Test the base with a spatula and if ready lift it over the tomato and cheese filling.
Carefully flip the egg onto the other side, bring the heat down. Once the egg is cooked and the cheese melted, remove and transfer it onto the serving plate next to the hash browns.
Sprinkle over some chopped green onions and serve hot.