Breakfast Brunch :: Zucchini and Potato Omelet

 

 

From Sweet Paul Magazine. Spring 2013.

Serves 4

2 tablespoons butter

1 large potato, peeled and cubed

1/3 zucchini, cubed

1 small yellow onion, chopped

6 eggs

1/3 cup cream

salt & pepper, to taste

1 tablespoon dill, chopped

1 cup grated cheese, like cheddar

1. Preheat oven to 360. 2. In a ovenproof pan, heat the butter and saute the potato, zucchini, and onion until the potatoes are done. 3. In a bowl whisk together eggs, cream, salt, pepper, and dill. 4. Pour the mixture into the pan. 5. Sprinkle with cheese. 6. Place in the oven and bake about 10 minutes, or until it’s firm. Serve while warm.