Pepperoni Omelet with Potatoes O'Brien

Print out the recipe for Pepperoni Omelet with Potatoes O'Brien

Serves 4

1 pound & 4 ounces potatoes
4 ounces onions
2 ounces green bell pepper
24 slices pepperoni
4 ounces cheddar cheese
1/4 cup olive oil
1 dash salt
1 dash pepper
4 bagels
1 tablespoon & 1 teaspoon butter or margarine
8 eggs
1/4 cup milk
1 tablespoon & 1 teaspoon butter or margarine

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From kitchen to table in 30 minutes.

Directions

Microwave potato for 30 seconds per ounce.
While potato cooks, chop onion and green pepper and set them aside.
When potato comes out of the microwave, submerge in cold water.
While potato cools, dice pepperoni and grate cheese.
Peel potato and slice into medium-sized pieces. (Potato will not be fully cooked, yet.)
Brown pepperoni in a skillet over medium-high heat. Turn off heat and remove pepperoni to a paper towel.
Wipe skillet with a paper towel (make sure the skillet has cooled) and return it to the stove. Pour olive oil into skillet and arrange potatoes evenly. Sprinkle with salt and pepper. Turn heat on to medium-high and cook until the potatoes are brown on one side (about 5 minutes).
Turn on broiler. Slice bagels and spread with margarine.
Turn potatoes, add onion and green pepper, reduce heat to medium-low.
Melt margarine in omelet pan on high heat. Beat eggs and milk until frothy, add cheese and pepperoni.
Reduce heat to medium, tilt pan to spread melted margarine. Pour in eggs.
Cook over medium heat until edges become solid. Lift and fold with a pancake turner. Continue cooking on medium heat until firm.
Check on bread in the broiler while the eggs cook.
Serve omelet with Potatoes O'Brien and toasted bagel.