Ingredients
2 large potatoes, thinly sliced1/4 cup butter, divided 1/2 cup sliced green onions8 large eggs1/4 cup 2% milkSalt and pepper to taste
Preparation
In a large skillet, cook potatoes in 2 tablespoons butter for 15 minutes or until browned and tender. Sprinkle with onions; set aside and keep warm.
In a large nonstick skillet, melt remaining butter over medium-high heat. Whisk the eggs and milk. Add egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon potato mixture on 1 side; fold other side over filling. Invert omelet onto a plate to serve. Cut into wedges and season as desired.
