Ham and Herb Omelet with Crispy Breakfast Potatoes

An omelet doesn’t leave you much time to fuss with the rest of breakfast once it’s in the pan. Have the potatoes browned and the greens on plates before you start the eggs, and you can sit down while the cheddar is still melted and the omelets are soft.

Most of the cooking time goes to the potatoes anyway. Let them sit against the hot skillet long enough to get crisp underneath. While you're waiting, there's time to chop the ham and herbs and mix the lemon-Dijon dressing.

Total

40 minutes

Serves

Instructions

1
Start the potatoes
Put the cubed potatoes in a saucepan, cover with cold water, and bring to a boil. Simmer until just tender when pierced, about 7 minutes. Drain well and let the surface dry for a minute.
2
Brown the potatoes
Heat the olive oil in a large skillet over medium-high heat. Spread the potatoes in one layer and leave them alone until the undersides brown. Turn, add the onion and bell peppers, and cook until the vegetables soften and the potato edges crisp. Season with salt and pepper. Keep warm off the heat.
3
Dress the greens
Whisk the lemon juice, olive oil, and Dijon until the dressing looks lightly creamy. Toss with the greens, season with a little salt, and divide between plates.
4
Cook the omelets
Beat the eggs with the herbs, diced ham, a pinch of salt, and pepper. Melt half the butter in an 8-inch nonstick skillet over medium-low heat. Add half the egg mixture and draw the set edges toward the center until the top is almost set. Sprinkle half the cheddar over one side; when no liquid egg remains, fold and slide onto a plate. Repeat with the remaining butter, eggs, and cheese.
5
Serve right away
Add the potatoes to the plates and serve while the omelets are soft and warm.

Ham and Herb Omelet with Crispy Breakfast Potatoes