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Simple and hearty omelet with onions, potatoes, tomatoes and chives. Great for breakfast, lunch or dinner.
Heat the oil and butter in an 8- to 10-inch nonstick oven-safe skillet until hot but not smoking. Add the onions and potatoes and cook, covered, for about 10 minutes, stirring occasionally to brown on all sides.
Spread the potato and onion mixture so it covers the bottom of the skillet. Add the tomato slices to the skillet, arranging them so they cover most of the potato and onion mixture. Cover and cook for 1 minute.
Meanwhile, break the eggs into a bowl. Add the chives, salt and pepper and mix with a fork.
Preheat the broiler. Add the egg mixture to the skillet and stir gently with a fork for about 1 minute so the eggs flow between the potatoes and tomatoes. Slide the skillet under the broiler, 3 to 4 inches from the heat, and cook for about 3 minutes or until the eggs are set.
Slide onto a platter, cut into wedges, and serve.
(Slightly adapted from Essential Pepin.)
A twist on a classic quiche, with a new and fun crust!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!