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1
Beat the eggs in a large bowl until foamy.
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2
Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat.
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3
Add the ham, bell peppers, onion, 1/4 teaspoon salt and a few grinds of pepper.
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4
Cook, stirring occasionally, until the vegetables are tender and starting to brown, about 6 minutes; add to the bowl with the eggs.
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5
Preheat the broiler.
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6
Wipe out the skillet and return to medium-high heat.
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7
Melt the butter in the skillet, then add the frozen hash browns in an even layer.
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8
Cook, pressing the hash browns into the bottom and up the side of the skillet with a spatula, until golden on the bottom, about 6 minutes.
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9
Pour the egg mixture over the hash browns.
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10
Transfer the skillet to the broiler; cook until partially set, 3 to 5 minutes.
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11
Sprinkle the cheese and all but about 2 tablespoons scallions over the eggs.
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12
Continue broiling until the cheese melts and the eggs are set, 2 to 3 more minutes.
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13
Loosen the edge of the omelet with a small spatula.
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14
Slide onto a platter and fold in half.
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15
Cut into wedges; top with the reserved scallions.
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16
Per serving: Calories 474; Fat 30 g (Saturated 13 g); Cholesterol 490 mg; Sodium 914 mg; Carbohydrate 26 g; Fiber 7 g; Protein 28 g
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17
Photograph by Justin Walker
