Southwestern Omelet


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Southwestern Omelet

Breakfast is one of the most difficult meals when one of your family members is gluten and dairy intolerant. Even oatmeal contains gluten, so we have improvised on more than one occasion. This is a meal that can be served any time of the day. I like to call this my Southwestern omelet.

2 large potatoes (bakers)
1 small onion chopped finely (you can used dried minced that has been rehydrated - green onions are good as well - I try to grow some on my porch)
Chopped pepper (I've used red or green bell, Serrano, jalapeno or ancho, whatever is ready to pick from my garden)
1 dozen eggs
Cheese (optional; not for the dairy intolerant)

Heat a large skillet and put a pat of butter and 2 tsp. of oil in the pan, turn down heat so it doesn't smoke. Chop the potatoes, peppers and onions while the pan is heating. Toss veggies in the pan and saute for about 2 minutes. Turn down the heat and cover until the potatoes are soft, stirring occasionally. Uncover veggies and cook until potatoes are browned.

Beat the eggs in a bowl until fluffy, pour over the vegetables and cover pan. Cook over low heat until the eggs are set, add the cheese. I always let everyone salt and pepper their own dishes.

My family loves this dish. I made it for my parents when they visited and now my dad has a new favorite dish.

Submitted by Karen Lindsay


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