Easy Easter Omelet

By: Jess Spate, Sustainablog.org

SERVES: 4

COOK TIME: 25 Min

Omelets are quick, easy, and very tasty. The great beauty of the omelet is that it can incorporate almost any leftovers that happen to be in the fridge. This one uses peas, ham, leek, and potato to create a brightly colored, visually attractive dish. Its very decorative and a great way of using up any eggs (not the chocolate kind!) left over from Easter activities.

What You'll Need

6 eggs
1 1/2 cup frozen peas
1 handful of chopped ham
2 medium potatoes
1 small leek
butter, for frying

What to Do

Cube the potatoes into half-inch chunks and simmer in a pan of water until just soft. This usually takes about 15 or 20 minutes. When they’re done, drain off the water.
Crack the eggs into a mixing bowl and beat with a fork until the mixture is almost uniform in color. Slice the leek or onion into thin rounds. Put both of these to one side for later.
Place a small pat of butter in a large frying pan and bring it to medium heat. When the butter is frying nicely, add the pre-boiled potato pieces. Turn them frequently with a spatula so the cubes cook evenly on all sides.
When the potatoes begin to turn golden brown, add the ham, leek, and frozen peas. Stir every minute or so.
After three or four minutes the peas will have thawed and cooked. Pour in the egg mix and turn til the eggs and other ingredients are well distributed.
The eggs won’t take long to cook- a minute or two at most. The tricky part is flipping it. If you’re not confident, quarter the omelet with the spatula and flip the pieces. Turn again frequently to make sure neither side gets overcooked or neglected.
Eggs will keep cooking even after the heat has turned off so take the omelet out of the pan as soon as all of the egg is solid and opaque.

Notes

If leeks are hard to come by, substitute a small onion.
Serve with a green salad. For best effect, make one that incorporates cucumber, celery, and other crunchy vegetables. This will give you a nice contrasting texture as well as a meal that looks delicious. It’s light enough to make a hearty breakfast (use fruit instead of salad for a morning pick-me-up) and filling enough to form the basis for a good dinner. You can serve this omelet at any time.
Unlike all the recipes on MrFood.com, this recipe was not kitchen-tested. Contributed by blogger Jess Spate, we'd love to hear what you think of this Easy Easter Omelet!