If CJ were to serve this omelet at his Café, his customers would be good to go for the day. The crispy hash brown potato crust on the outside of this omelet makes it a meal in itself. I happened upon this idea years ago and quite honestly don’t remember where. I have made it from time to time, and it certainly sticks with you. It’s always a good idea when you have yard work planned for a weekend. Make it with favorite breakfast meat or vegetables you have on hand and add cheese to compliment your choices. It’s one of the creations you can’t mess up. Enjoy…for hours!
To prepare the crust, make a thin layer of your favorite hash brown potatoes. I like to use frozen hash browns. Take out as much as you like. I add sautéed onions and sautéed mushrooms to the potatoes and fry in enough olive oil, turning as needed to get a nice golden brown crust.
While potatoes are cooking, scramble 5 eggs thinned with 2 Tbsp. Water and season as desired. Chop vegetables. Some favorites of mine are spinach, peppers, and additional green onions if desired. You can also add ham or crispy bacon chopped.
When potatoes are browned nicely, spread out to cover the bottom of skillet. (I use a 10” skillet for this amount of egg mixture) And turn heat down to medium. Dump egg mixture evenly over potatoes, top with desired vegetables and then add cheese to cover. Place lid on skillet and let cook on medium to low heat for about 5 minutes, being careful not to let the potatoes get too brown. If potatoes are getting too brown before eggs are set, place under broiler for about 2 minutes to set the eggs and melt the cheese, watching very carefully not to burn.
When set, run a spatula around edge of omelet to loosen and fold half over.
Remove from skillet to serving platter or cut in skillet and place on individual plates. Serve with toast and additional breakfast meat or fruit, as desired. Omelet can also be topped with additional cheese before serving.
