Two-Cheese Bacon Omelette with Corned Beef Hash
Ingredients
- Corned Beef Hash
- 2 Tbsp oil
- 1 qt. potatoes, peeled, small dice Safeway 2 pkg For $5.00 thru 02/09
- 1-1/4 cups red onions, finely chopped,
- 3-3/4 cups chicken broth
- 1-1/4 cups roasted red peppers, medium dice
- 1 cup Kraft Sauce Works Dijon Bistro Sauce
- 3-3/4 qt. corned beef, coarsely ground,
- 1/2 tsp black pepper, ground
- Omelette
- 75 each eggs
- 2-1/2 cups milk
- to taste salt and black pepper
- 40 slices bacon, chopped, cooked
- 1-2/3 cups Kraft Shredded Medium Cheddar Cheese
- 1-2/3 cups Kraft Shredded Monterey Jack Cheese
- 1-2/3 cups green onions, chopped,
- 2 Tbsp chives, chopped, fresh,
Directions
Corned Beef Hash: Heat oil in large skillet on medium-high heat.Add potatoes and onions; saute 5 min.
or until potatoes are lightly browned, stirring occasionally.
Stir in broth and red peppers; cook 5 min.
or until potatoes are tender.
Stir in remaining ingredients; cook until heated through.
Cover to keep warm.
Omelette: Blend eggs, milk, salt and black pepper in blender on high speed.
For each serving: Pour about 3/4 cup (175 mL) egg mixture into hot lightly greased 8-inch nonstick ovenproof skillet.
Top with 1 Tbsp.
(15 mL) tomatoes, 1-1/2 Tbsp.
(22 mL) bacon and 1 Tbsp.
(15 mL) each cheeses and onions.
Cook on low heat about 2 min.
Transfer to 300 degrees F-convection oven; bake 5 min.
or until set.
Fold omelette in half; turn out onto serving plate.
Top with 1/2 cup (125 mL) Corned Beef Hash and 1/4 tsp.
(1 mL) chives.