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Herbed Omelet Brunch
1 lb potatoes, peeled and diced or shredded
water
2 tbsp extra-virgin olive oil
1/2 cup diced red onion
2 cloves garlic, minced
6 large whole eggs, lightly beaten
1/2 cup shredded cheddar or swiss
2 tbsp finely chopped fresh parsley
2 tbsp finely chopped fresh basil
2 tbsp finely chopped fresh chives
salt, to taste (optional)
fresh herb sprigs, for garnish (optional)
Place potatoes in large pan. Cover with water. Bring to boil and cook, uncovered, 3 minutes. Remove from heat. Cover and let stand about 10 minutes, or until potatoes are tender. Drain well.
In deep, 10-inch nonstick skillet over medium heat, heat oil. Add onion and garlic. Cook about 8 minutes, stirring occasionally. Add potatoes and cook 5 minutes.
Combine eggs and shredded cheese. Stir in parsley, basil and chives. Season with salt, to taste, if desired. Pour mixture over potatoes in hot skillet. Reduce heat and cook, uncovered, about 10 minutes, or until bottom of omelet is golden.
If desired, brown top under toaster oven. Garnish with fresh herb sprigs, if desired.
Reprinted with permission from the American Institute for Cancer Research
