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Two-Cheese Bacon Omelette with Corned Beef Hash



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.