10 Amazing Protein-Packed Omelet Recipes


2) Hashbrown Omelet                                                     (2 of 10)

Hashbrown Omelet

2) Hashbrown Omelet                                                      (2 of 10)



We’ve heard of waffle omelets, but we just recently learned about hashbrown omelets. They’re a unique alternative to egg-based omelets, but they’re still traditional enough to please picky palates.


  • 2 tablespoons of butter, divided
  • 1 cup of frozen hashbrowns
  • 1 egg
  • 1/2 teaspoon of milk
  • 2 slices or 1/4 cup of cheese, any variety
  • Toppings such as diced tomatoes, bacon, or ham
  • Salt and pepper to taste


  1. Melt 1 tablespoon of butter in a skillet over medium heat, then add hashbrowns and flatten with a spatula. Leave a slight space around the outside edge of the hashbrowns.
  2. Place another tablespoon of butter on top of the hashbrowns, as well as salt and pepper if desired, and cover with a lid. Cook until the bottom of the hashbrowns begin to brown.
  3. Add the egg and milk, and replace the lid. Let the mixture cook for another minute or two.
  4. When the egg is no longer runny, add cheese to the center of the omelet. Replace the lid so the cheese can melt.
  5. Remove the lid, add the remaining toppings, and fold the omelet in half. Serve plain or topped with salsa, sour cream, gravy, or cheese.