Potato, Ham, and Parsley Omelet

Name: Potato, Ham, and Parsley Omelet
Yield: Serves 2
Ingredients: 1/2 tablespoon, butter plus one teaspoon butter; 3 ounce, small boiling potato (1 potato), peeled, quartered, and sliced thin; , Table salt; 1/4 cup, baked deli ham, julienned; 1 teaspoon, minced fresh parsley leaves; , Ground black pepper; 3 , large eggs, beaten

Main Courses
Potatoes
Pork
Eggs
Weeknight
Breakfast & Brunch

Appears in Cook's Illustrated September/October 1993

For a no-hassle omelet, use a nonstick pan.

SERVES 2

TIME 20 minutes

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