Recipe for eggs potatoes and onions omelet
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This is a hearty omelet that is perfect for breakfast, brunch, or even dinner. It is packed with protein and vegetables, and is sure to keep you full and satisfied.
Start by dicing up your potatoes and onions. You can use any type of potato you like, but I prefer Yukon Golds or Russets. If you’re using Yukon Golds, there is no need to peel them. Just give them a good wash and dice them into small pieces. For the onions, I like to use red onions because they are a little sweeter than white onions, but you can use whatever you have on hand. Again, just dice them into small pieces.
Next, heat up some oil in a large skillet over medium heat. Once the oil is hot, add in the potatoes and onions. Cook, stirring occasionally, until the potatoes are soft and the onions are starting to caramelize. This will take about 10-15 minutes.
While the potatoes and onions are cooking, crack your eggs into a bowl and whisk them together. Once the potatoes and onions are done, add them to the eggs and mix everything together.
Pour the mixture back into the skillet and cook until the eggs are set. I like to top mine with a little shredded cheese and some chopped fresh parsley, but you can top yours with whatever you like
