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1.Preheat the oven to 400?. In a large nonstick skillet, heat the EVOO, 2 turns of the pan, and the garlic over medium heat for a minute or so, then discard the garlic. Add the potatoes in a thin layer and season with lots of salt and pepper. Cook until crispy-brown, 8 to 10 minutes. Flip and cook until the other side is crisp, 6 to 7 minutes.
2.In another large nonstick skillet, melt the butter over medium heat. In a bowl, beat the eggs, milk and hot sauce. Add the mushrooms to the skillet and cook until just softened, about 5 minutes. Add the bell pepper and ham and cook for 4 minutes. Add the scallions and heat through, then add the beaten eggs; season with salt and pepper. Cook until the bottom of the eggs set, then transfer to the oven and cook through, 10 to 12 minutes.
3.Pile the potatoes on 4 slices of toast and top each with one quarter of the omelet. Cover with the remaining toasts, then cut the sammies corner to corner.
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Serving Size: 1 Serving (1344g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1507 | ||
Calories from Fat: 816 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 90.7g | 121 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 35.8g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 3195.6mg | 983 % | |
Sodium 1196.4mg | 41 % | |
Potassium 2848.1mg | 75 % | |
Total Carbohydrate 71.9g | 21 % | |
Dietary Fiber 9.6g | 38 % | |
Sugars, other 62.3g | ||
Protein 104.8g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1507
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