Since this week has been so long, I thought I would start thinking about breakfast for this weekend. Here is the super secret recipe version of IHOP's popular omelette filled with cheese, ham, onions, and hash brown potatoes. Use more or less of the filling ingredients to fit your tastes.
IHOP® COUNTRY OMELETTE
3 eggs
1/8 Teaspoon salt
2 Tablespoons diced cooked ham
2 Tablespoons diced white onion
1/2 Tablespoon butter
3 Tablespoons cooked shredded hash brown potatoes
1/4 Cup shredded cheddar cheese
Garnish
2 Tablespoons sour cream
.
Heat a 12-inch electric skillet to 275 degrees (or heat a 12-inch griddle pan over medium low heat). Preheat oven to 300 degrees.
Add salt to eggs and beat for about 30 seconds. Stir in diced cooked ham and white onion.
Melt butter on hot griddle or pan. Pour eggs into the pan after butter has completely melted and swirl the pan around to coat the bottom of the pan evenly with the egg mixture. Make sure ham and onion over the eggs are distributed evenly.
Cook eggs for 5 to 7 minutes or until top of omelette is mostly firm. Fold over 1-inch of top and bottom of the omelette. Sprinkle 2 tablespoons shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Place 3 tablespoons of cooked hash brown potatoes on top of the cheese.
Starting at the left end, use a spatula to roll the eggs over the filling ingredients. Continue rolling the omelette two more times.
Use a spatula to lift the omelette onto an oven safe plate. Sprinkle 2 tablespoons of shredded cheddar over the top of the omelette and place the plate in the 350 degree oven for 2 to 3 minutes or until the cheese has melted.
Just before serving, spoon 2 tablespoons of sour cream onto the middle of the omelette.
Makes 1 serving.
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