Ingredients
3 tablespoons butter, divided1 cup diced fully cooked ham1 cup diced cooked potato1/4 cup shredded cheddar cheese1 tablespoon milk1/2 teaspoon prepared horseradish1 bacon strip, cooked and crumbled4 eggs2 tablespoons water1/4 teaspoon saltDash pepper
Preparation
In a 10-in. nonstick skillet, melt 2 tablespoons butter over medium heat. Add ham and potato; cook and stir until potato is lightly browned. Stir in the cheese, milk, horseradish and bacon; cook until cheese is melted. Remove and keep warm.
In the same skillet, melt remaining butter. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold omelet over filling. Cover and cook for 1-2 minutes or until heated through.
