Hearty Ham And Potato Omelet Recipes

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POTATO HAM OMELET PIE



Potato Ham Omelet Pie image

As a holiday kickoff, my family gets together in early December for a hearty brunch before going out to cut our Christmas trees. This flavorful breakfast pie, assembled in layers, was a big hit at last year's gathering. -Shelly Rynearson, Oconomowoc, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 17

1 package (17-1/4 ounces) frozen puff pastry, thawed
1/4 cup butter, cubed
3 cups sliced red potatoes
1 cup thinly sliced onion
1/4 teaspoon salt
1/4 teaspoon pepper
OMELETS:
6 large eggs, lightly beaten
1/4 cup minced fresh parsley
2 tablespoons water
Dash each salt and pepper
2 tablespoons butter
FILLING:
2 cups shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 large egg, lightly beaten
1 tablespoon water

Steps:

  • On a lightly floured surface, roll each puff pastry sheet into a 12-in. square. Place one square in a 10-in. quiche dish; set dish and remaining pastry aside., In a large skillet, melt butter. Add potatoes, onion, salt and pepper; cover and cook for 10-12 minutes or until potatoes are tender and golden brown, stirring occasionally. Set aside., In a large bowl, beat the eggs, parsley, water, salt and pepper. In a 10-in. skillet, melt 1 tablespoon butter; add half of the egg mixture. Cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Continue cooking until set. Slide omelet onto a baking sheet. Repeat with remaining butter and egg mixture to make a second omelet., Sprinkle 1 cup cheese over prepared pastry. Top with one omelet and half of the potato mixture. Layer with ham and the remaining potato mixture, cheese, omelet and puff pastry. Trim pastry to fit dish; seal and flute edges., In a small bowl, combine egg and water; brush over pastry. Bake at 375° for 30-35 minutes or until golden brown. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 628 calories, Fat 40g fat (17g saturated fat), Cholesterol 253mg cholesterol, Sodium 946mg sodium, Carbohydrate 47g carbohydrate (2g sugars, Fiber 6g fiber), Protein 22g protein.

HEARTY HAM AND POTATO OMELET



Hearty Ham and Potato Omelet image

"My husband, Bob, and I operate a bed-and-breakfast, omelets are our 'friends'," confirms Massachusetts field editor Charlotte Baillargeon of Hinsdale. "Omelets are sort of the 'stew' of eggs - you can add almost any leftover vegetable or meat into the filling. This is one of our favorite combinations."

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 11

3 tablespoons butter, divided
1 cup diced fully cooked ham
1 cup diced cooked potato
1/4 cup shredded cheddar cheese
1 tablespoon milk
1/2 teaspoon prepared horseradish
1 bacon strip, cooked and crumbled
4 eggs
2 tablespoons water
1/4 teaspoon salt
Dash pepper

Steps:

  • In a 10-in. nonstick skillet, melt 2 tablespoons butter over medium heat. Add ham and potato; cook and stir until potato is lightly browned. Stir in the cheese, milk, horseradish and bacon; cook until cheese is melted. Remove and keep warm., In the same skillet, melt remaining butter. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold omelet over filling. Cover and cook for 1-2 minutes or until heated through.

Nutrition Facts : Calories 555 calories, Fat 39g fat (19g saturated fat), Cholesterol 527mg cholesterol, Sodium 1635mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.

HEARTY LENTIL SOUP WITH HAM AND POTATOES



Hearty Lentil Soup with Ham and Potatoes image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
3 shallots, minced
1 medium carrot, peeled and finely chopped
1 medium celery rib, finely chopped
1 cup lentils, rinsed and picked over
6 cups chicken stock, homemade, or store-bought reduced-sodium
1/2 pound red potatoes, cut into 1/2-inch dice
1 1/2 cups cubed ham
Parsley puree, recipe follows
3 garlic cloves
1/4 teaspoon salt
1/2 teaspoon pepper
1/3 cup minced fresh parsley

Steps:

  • In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken.
  • Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree.
  • Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed.
  • Yield: about 1/3 cup

CHEESY HAM AND POTATO OMELET



Cheesy Ham and Potato Omelet image

Onions, potatoes and garlic are skillet-cooked until golden brown and tender and then mixed with ham and cheese to make these hearty omelets.

Provided by My Food and Family

Categories     Dairy

Time 47m

Yield 6 servings

Number Of Ingredients 8

1 lb. potatoes, peeled, cut into thin slices
2 green onions, sliced
1/4 cup oil, divided
1 clove garlic, minced
6 eggs
6 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped
1 cup KRAFT Shredded American & Cheddar Cheeses, divided
1/4 tsp. black pepper

Steps:

  • Cook potatoes, onions and garlic in 2 Tbsp. hot oil in large skillet on medium heat 10 to 12 min. or until potatoes are tender, stirring occasionally.
  • Whisk eggs in large bowl. Add potato mixture, ham, 1/2 cup cheese and pepper; mix well.
  • Heat remaining oil in same skillet on high heat. Add egg mixture. Reduce heat to low; cook 12 min. or until egg mixture is almost set.
  • Slide omelet onto dinner plate. Place skillet upside-down over omelet; carefully turn plate and skillet over to flip omelet. Sprinkle with remaining cheese; cook 3 min. or until cheese is melted and center of omelet is set.

Nutrition Facts : Calories 300, Fat 20 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g

HAM AND CHEESE OMELETTE



Ham and Cheese Omelette image

So easy and so good. I usually saute the ham before adding it to the omelette so it gets crispy and more flavorful.

Provided by Eli

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 1

Number Of Ingredients 7

2 teaspoons vegetable oil
4 slices deli ham, chopped into small pieces
2 eggs
2 teaspoons chopped fresh chives, divided
¼ teaspoon salt
freshly ground black pepper to taste
¼ cup shredded Cheddar cheese

Steps:

  • Heat oil in a skillet over medium heat. Add ham and cook until browned and crispy, stirring frequently, about 7 minutes.
  • Beat eggs with 1 teaspoon chives, salt, and pepper in a small bowl and add to skillet, tilting skillet to distribute egg evenly on bottom of skillet. Cook until omelette has set at the edges. Sprinkle Cheddar cheese on top and fold omelette in half. Flip and cook until egg is entirely set and cheese inside has melted, 30 seconds to 1 minute. Slide onto a plate and sprinkle with remaining 1 teaspoon chives.

Nutrition Facts : Calories 530.8 calories, Carbohydrate 6.1 g, Cholesterol 427.4 mg, Fat 38.9 g, Fiber 1.8 g, Protein 38.4 g, SaturatedFat 14.7 g, Sodium 2379.7 mg, Sugar 0.9 g

HEARTY HAM CASSEROLE



Hearty Ham Casserole image

A great way to use leftover ham. Baked cheesy potatoes with ham and corn.

Provided by LINDYSUE

Categories     Main Dish Recipes     Pork     Ham

Time 1h20m

Yield 5

Number Of Ingredients 10

2 cups potatoes, cubed
2 cups cooked ham, cubed
1 (15.25 ounce) can whole kernel corn, drained
¼ cup finely minced fresh parsley
¼ cup butter
1 tablespoon chopped onions
⅓ cup all-purpose flour
1 ¾ cups milk
⅛ teaspoon ground black pepper
4 ounces processed cheese food, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool.
  • Combine potatoes, ham, corn and parsley; set aside. In a saucepan saute onion in butter for 2 minutes, stir in flour until blended well. Gradually add milk and pepper. Bring to a boil. Cook and stir for 2 minutes. Remove from heat and pour over the ham mixture. Stir to mix well.
  • Pour into greased 11x7 baking dish. Cover and bake for 25 minutes. Uncover, sprinkle with cheese and bake 5 to 10 minutes longer until cheese melts.

Nutrition Facts : Calories 451.8 calories, Carbohydrate 33 g, Cholesterol 76 mg, Fat 27.4 g, Fiber 2.7 g, Protein 21 g, SaturatedFat 14.1 g, Sodium 1271.2 mg, Sugar 6.9 g

HEARTY HAM OMELET



Hearty Ham Omelet image

I came up with this delicious and filling omelet for my husband and daughters, who think breakfast is the best meal of the day. I love to cook and had the best teacher around....my mom!

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 medium green pepper, chopped
1/2 cup chopped fully cooked ham
1 small onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon butter
6 large eggs
1/4 cup whole milk
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar or process American cheese

Steps:

  • In a 12-in. nonstick skillet, cook green pepper, ham, onion and mushrooms in butter until tender; remove from skillet and set aside. In a bowl, beat eggs with milk, parsley, salt and pepper. Pour into the skillet; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, spoon vegetable mixture over half the omelet. Top with half of the cheese. Fold omelet in half over filling. Sprinkle with remaining cheese. Cover 1-2 minutes or until cheese melts. Serve on a warm platter.

Nutrition Facts :

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