Open Face Omelette

10 minutes Prep Time
20 minutes Cook Time
8 Servings

Bring the fresh flavor of breakfast to dinner using Red Gold Tomatoes! This yummy omelette disappears quickly so be prepared to make plenty to keep up with how quickly it vanishes from the serving plate.

Ingredients

  • 6 tablespoons butter
  • 3 cups frozen hash brown potatoes
  • 1/2 teaspoon celery salt
  • 6 large eggs
  • 1/4 cup milk
  • Salt and black pepper to taste
  • 1/4 cup chopped green onions

  • 1 can Red Gold® Canned Petite Diced Tomatoes 14.5 oz, drained

  • 1 cup shredded cheddar and Monterey Jack cheese blend
  • 1 tablespoon bacon bits, or 3 slices of cooked bacon chopped

Instructions

Step one

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.

Step two

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.

Step three

Spoon hot potatoes on top of omelette along with onions, diced tomatoes, cheese and bacon bits. Cut into wedges and serve.

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