Breakfast Potato Omelet

1. 1

   Place vegetable oil in medium frying pan at medium heat.

2. 2

   (Do not use a larger frying pan unless doubling or tripling recipe as you want the eggs to congeal into the thickness of an omelet).

3. 3

   Place potatoes in frying pan and cook to desired doneness.

4. 4

   Place eggs in a small container and scramble.

5. 5

   Using salt and pepper if desired.

6. 6

   Lower heat to low and place eggs in frying pan on top of potatoes.

7. 7

   Make sure eggs completely cover potatoes.

8. 8

   Cover.

9. 9

   (I suggest using foil so there isn't too much condensation).

10. 10

    Watch eggs carefully and just before completely cooked cover with cheese and parsley.

11. 11

    Cover and lower heat to warm or just enough to melt cheese.

12. 12

    Remove from heat.

13. 13

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.