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Monday, December 7, 2009

Potato Oven Omelet by Wendy

1lb. 12 oz. Bag Potatoes O'brien
2 cups Shredded Cheddar Cheese
8 oz. Cubed Ham
8 Eggs
1 1/2 cups Milk
1/3 cup flour
1 tsp. Salt
1/4 tsp. Pepper
1 Large Tomato (Optional)

To Freeze: Prepare a 9x13 foil pan. Pour bag of potatoes in bottom of pan. Spread shredded cheese over potatoes. Spread ham evenly over cheese. In a 2 quart bowl whisk eggs, milk, flour, salt and pepper (I used my mixer). Pour egg mixture over ham and cheese. Cover with foil and freeze.

To Serve: If frozen, thaw completely. Or bake immediately after making. Bake at 400 degrees for 60 minutes or until knife inserted in center comes out clean. Sprinkle tomatoes over omelet. Let stand 5 minutes. Cut and Serve.

Yields: 12 Servings. Nutrients per serving: Calories 170, Fat 10g, Sodium 360mg.


    I'd definitely make this myself - like for Christmas breakfast! Think we'll try adding sausage the next time to see how that works - the potatoes are YUM-O!

  2. When Wendy says let it thaw thoroughly, she means it. I had it thawing, but it must have needed at least 24 hours- because I had to cook mine a lot longer than specified. The omlet was a hit with the husband- the kids were less enthusiastic. Nobody said they didn't like it, they just picked at it and said they weren't hungry. It didn't help that they thought the potatoes were onions...I guess they'd never had shredded potatoes before. Fine recipe, just picky eaters here:) - Debbie

  3. This was yummy! We ate it for Christmas breakfast. It took 70 minutes to cook all the way and it was completely thawed. We decided that we would not put the tomatoes on top if we made it again because we didn't think the tomato flavor went with the rest of the flavors. Thanks Wendy! Merry Christmas!

  4. This was tasty! I can't believe we just got around to eating it. Yum!

  5. This was tasty! I can't believe we just got around to eating it. Yum!