RH Staff

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 ingredients and heat through. Turn out onto plate. garnish with a dollop of sour cream. Serve immediately.

American Egg Board