1 1/2 Tbsp oil
1 1/2 cups frozen shredded hash brown potatoes
1Tbsp finely chopped onion
2 lrg. eggs, beaten
1/2 cup diced ham
1/2 cup(2oz) shredded colby, mozarella, or Monterey Jack cheese
Heat oil in a large skillet over med-high heat, until hot. Arrange potatoes in a circle in the center of skillet, leaving about 2 inches around edges; cook until edges of potato are golden. Turn potato; reduce heat to medium. Sprinkle onion around potato along edge of pan; pour egg over onion. Cook until egg begins to set. Sprinkle ham over egg and potato; cook until egg is set. Sprinkle cheese over egg and potato; fold omelet in half. Cook just until cheese melts. Serve immediately. 1to 2 Servings