3 tbs butter or margarine, divided
1 cup diced fully cooked ham
1 cup diced cooked potatoes
1/4 cup shredded Cheddar cheese
1 tbs milk
1/2 tsp prepared horseradish
1 bacon strip, cooked and crumbled
2 tbs water
1/4 tsp salt
In a 10-in. nonstick skillet, melt 2 tablespoons butter over medium heat. add ham and potato; cook and stir until potato is lightly browned. Stir in the cheese, milk, horseradish and bacon; cook until cheese is melted. Remove and keep warm.
In the same skillet, met remaining butter. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold Omelet over filling. Cover and cook for 1-2 minutes or until heated through.
For more GREAT BREAKFAST RECIPES visit our Amazon Kindle Cookbook Store