From: Owners Duffy Witmer and Alyson Tierney, The Kneadery Restaurant, Ketchum, Idaho. Yield: 1 omelet. 3 large eggs 3 Tbsp. water ½ cup cooked, shredded hash browns ½ cup (2 oz.) shredded Cheddar cheese ½ cup cooked crumbled bacon 2 Tbsp. chopped green onions sour cream for garnish Beat together eggs and water. To prepare omelet, ladle egg mixture into nonstick or spray-coated 8" omelet pan. cook eggs, omelet-style, until firm throughout with no visible egg liquid remaining. Add filling ...
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