Montana Omelet


  • 6 large eggs
  • 1/2 cup sour cream or half-and-half
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1/2 cup chopped meat (jerky, dry salami, ham or cooked bacon)
  • 1/4 cup finely chopped onion
  • 1 cup chopped cooked potatoes
  • 2 Tbsp each butter and cooking oil
  • 1 cup shredded Cheddar cheese


Beat eggs, sour cream, salt and pepper well or mix in a blender. Cook meat, onions and potatoes in butter and oil until onion is tender and potatoes are lightly browned.

Pour eggs mixture over all, lifting potatoes to let eggs run under. Cook slowly in a covered fry pan until eggs are set, 8 to 10 minutes. Sprinkle with cheese and serve.

Makes 3 to 4

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