adapted from Pierre Franey, The New York Times 60-Minute Gourmet
1 T. vegetable oil
half a medium onion, very thinly sliced
one 14-oz can of potatoes, sliced or diced (or you can boil a potato or two)
1 cup cooked turkey ham, cut into 1/2 inch dice (or regular ham)
7 eggs (can use some eggbeaters for part of this)
salt and pepper to taste
2 T. chopped parsley
2 t. chopped chives
1/4 t. dried tarragon
Heat a large oven-proof skillet and add the oil. Saute the onions until soft, about 4-5 minutes. Add the potatoes and cook until warmed. Add the turkey ham and cook until warmed.
Turn on the broiler.
Beat the eggs with a wire whisk. Add salt, pepper, and herbs. Pour the eggs over the onion-turkey ham-potato mixture.
Cook the omelet, lifting the edges to let the egg mixture flow to the bottom. When the eggs are no longer free-flowing, put the skillet under the broiler for a minute or so to finish the cooking.
With a salad, makes a full meal.