Serve this hearty omelet with a tossed salad for a quick weeknight meal.
5m
PREP TIME
30m
COOK TIME
8
INGREDIENTS
Servings: 6
Ingredients
- 8 large eggs
- 1 1/2 cups French's® Original Crispy Fried Onions
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoon Olive oil
- 3 cups (16 ounces) frozen cubed or shredded hash brown potatoes
- 1 salsa
- 1 FRANK'S RedHot® Cayenne Pepper Sauce
KEY PRODUCTS
INSTRUCTIONS
- 1 BEAT eggs, 1/2 cup Crispy Fried Onions, salt and pepper in large bowl; set aside.
- 2 HEAT oil until very hot in a 10-inch nonstick skillet. Sauté potatoes for about 7 minutes or until browned, stirring often. Stir egg mixture into potatoes. Cook, uncovered, over low heat for 15 minutes until eggs are almost set. Do not stir.
- 3 SPRINKLE eggs with remaining 1 cup Crispy Fried Onions. Cover and cook for 8 minutes until eggs are fully set. Cut into wedges and serve with salsa and splash on Frank's RedHot Sauce to taste.
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
