Underwood Spanish Omelet

Makes 5 generous servings

Whatcha Need

• 2 Tablespoons olive oil
• 1 medium Yukon Gold potato, diced
• 1 small green bell pepper, diced
• 1 medium sweet onion, diced
• 4 large eggs
• 3 Tablespoons heavy cream
• ¼ teaspoon Accent® flavor enhancer (see notes)
• 1 can (4¼ ounces) Deviled Ham Spread
• ½ cup shredded pepper-jack cheese
• Your favorite salsa, to taste

Whatcha Do

1. In a 10-inch nonstick skillet over medium heat, add the olive oil. When hot add the potato, bell pepper, and onion; cover and cook until the potato is tender, stirring occasionally, about 15 minutes.
2. Using a slotted spoon, transfer the vegetables to a plate.
3. With a fork, beat the eggs, cream, and flavor enhancer until well blended.
4. Pour egg mixture into the skillet; reduce heat to low. Cook without stirring until set, about 2 to 3 minutes, lifting edges occasionally to allow egg to flow underneath.
5. Spread deviled ham over half of the omelet and top with the vegetables.
6. Flip other half of the omelet over filling. Sprinkle the top with cheese.
7. Serve immediately with a side of salsa, if desired.

Notes

• For those trying to avoid MSG, omit the Accent® or substitute with ¾ teaspoon of Mrs Dash.®