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      Title: Farmer's Omelet
 Categories: Breakfast, Dinner, Midwest
      Yield: 4 Servings

      2 tb Butter
      2 c  Raw potatoes; diced
    1/4 c  Onion, finely chopped
      1 c  Ham; diced
    1/4 c  Fresh parsley; chopped
           - (optional)
      6 lg Eggs
    1/2 ts Salt
           Pepper; to taste
      2 tb Milk
    1/2 c  Cheese; shredded

  Melt butter in a 10" nonstick frying pan. Add potatoes and onion,
  cover and cook over medium heat for 20 minutes, stirring now and
  then to brown evenly or until potatoes are tender and golden
  brown. Add ham; heat through, then sprinkle with parsley, if
  using.

  Beat eggs, milk, salt, and pepper together in a bowl. Pour over
  the potato mixture. Cover pan and cook 10 minutes or until eggs
  are almost set. Uncover pan and check often and with a spatula,
  lift around edge of eggs, and allow egg mixture to run under
  omelet during cooking.

  Sprinkle with cheese.

  Cover and cook until cheese melts.

  Cut into wedges and serve.

  Courtesy of Dale & Gail Shipp, Columbia, MD

  Posted by: "Rfm" <Robert-Miles@usa.net> on Aug 30, 1998

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