Recipe of the Month

FRANKENMUTH OMELETE 
By Dorothy Zehnder

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Ingredients and Instructions:

1        cup sliced peeled uncooked potato
1/4     cup each:  chopped onion, green pepper and sweet red pepper
1/2     cup diced fully cooked ham
1        can (4-ounces) mushroom stems and pieces, drained
1        tablespoon butter or margarine
1/2     teaspoon salt
1/4     teaspoon garlic powder
4        eggs, lightly beaten
1/2     cup shredded cheddar cheese

Place potato slices in a saucepan; cover with water.  Bring to a boil.  Cook just until tender; drain.  In a large skillet, sauté the onion and peppers in butter for 6-8 minutes or until vegetables are tender.  Heat ham, mushrooms and potatoes in microwave; then transfer to skillet.  Sprinkle with salt and garlic powder.  Pour eggs over top.  Cook and stir until the eggs are completely set.  Sprinkle with cheese. 

Yield:  2 servings.


***Note from Dorothy – This is a great Mother’s Day idea if you are looking for something different to treat your Mom or special someone. Start her day off with a thoughtful breakfast.  If you have little ones at home, let them help to really make Mom’s day special.

 

 

 

 

 

 

 

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