Ham and Hashbrowns: A Folding-Pan Omelet

Servings: 1 individual omlet

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Eggs and fillings cook simultaneously in two separate sides of a unique nonstick folding omelet/frittata pan (with silicone hot pad for safe handling) by TeChef.




¼ cup raw-frozen hashbrown potatoes
¼ teaspoon olive oil
¼ cup chopped shallots
3 eggs, lightly beaten
2 tablespoons (jar) cheese sauce
1 artichoke heart (patted dry), chopped
¼ cup (small) diced cooked ham
¼ cup shredded Cheddar cheese


Ham and Hashbrowns
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Coat hashbrowns with oil. Place into a side of the folding skillet by TeChef coated with Teflon™ nonstick; shallots in the other side. Heat on medium until potatoes and shallots are almost cooked. Close & flip pan to bring veggies together; pour eggs into one side (or half into both sides); add artichokes, ham, cheese; cook until edges dry. Flip pan over to hashbrowns; cook a few minutes more so egg browns. Open lid; release omelet to plate and serve.