I had an open can of SPAM in the fridge, but I didn't want to just keep making Hawaiian omelettes, so I decided to give this hearty ham-and-potato omelette a try.

It's really meant to be made with ham and cubed cooked potatoes. But, since we had the SPAM in the fridge and some hashbrowns in the freezer, I decided to just chop those up and use them for the filling. Since the SPAM and the hashbrowns are already pretty fatty, I omitted the butter called for in the filling. If you're just using regular potatoes, then I'd recommend adding a little bit of butter to the pan.

Lumberman's Special Omelette

Slightly adapted from The Breakfast Bible by Maryana Vollstedt

Ingredients

• 2-3 tsp. butter (optional)
• 1/2 c. chopped SPAM or ham
• 1/2 c. cubed cooked potato (or hashbrowns)
• 2 green onions, chopped
• 3 large eggs
• 1-2 Tbsp. water
• salt and pepper, to taste
• 3 Tbsp. grated cheddar

Directions

1. Melt the butter over medium heat (if using).
2. Add the ham, potato, and green onions and cook until lightly browned (~10 minutes).
3. Remove from pan and set aside.
4. Melt a tiny bit more butter in the pan.
5. Beat the eggs with the water, salt and pepper.
6. Pour the egg mixture into the pan, reduce heat to medium-low, and cook until almost set. Lift up the edges and allow the uncooked egg to run underneath periodically to help with even cooking if desired.
7. Srpinkle ~1/2 c. of the filling over half of the omelette.
8. Add the cheese on top and then fold the omelette over.
9. Cook until cheese is melted and egg is set.
10. Either serve the remaining filling on the side or use it to make another omelette.