Potato Omelette

Tonight's dinner was my infamous one-pan-BFD (Breakfast For Dinner). This recipe makes a quick week-night meal (also doubles as a tasty breakfast!), with all the benefits that eggs have to offer. I like it when I'm short on time, or when I forget to thaw some meat. I usually serve this with toast and a side of fruit. You can play with it, to suit your tastes (and ingredients on hand). Here's the simplified version, which I served tonight. Leftover breakfast sausage and/or bacon make a great addition (throw in pan when you add eggs). Enjoy!

Potato Omelette

• splash EVOO
• 3 med potatoes, diced
• s&p
• 5 free range eggs
• 1/4 cup milk
• few splashes worcestershire sauce
• sprinkle of Tex Mex seasoning (or seasoning/herbs of choice)
• 1/2 - 1 cup shredded marble cheese

1. On high heat, cook potatoes in EVOO in cast iron skillet (or non-stick pan) until tender and starting to get brown and crispy (about 15 - 20 minutes). Season with s&p partway through.
2. In a pourable dish, mix eggs, milk, and worcestershire sauce really well. Pour over potatoes. Sprinkle tex mex on top.
3. Without stirring, let cook on med-high heat until eggs are slightly jiggly on top. Carefully flip omelette over, spinkle with shredded cheese and cook 1-2 more minutes, or until eggs are fully cooked and cheese is melted.
4. Serve immediately and ENJOY!