Stuffed Omelets
Serves: 4 servings
Hash filling for four people
  • 4 medium (fist sized) potatoes, peeled and cut into small dice
  • 1 medium onion, diced
  • 1 clove garlic, minced fine
  • olive oil
  • red pepper flakes
  • salt, pepper, thyme or other herbs to taste
  • 2 cups (large handfuls) watercress
  • 1 cooked Italian sausage, diced small
For the omelet "crepes"
  • 5 large eggs
  • 1 tablespoon water
  • olive oil for the pan (I use a spray)
Make the hash first
  1. Parboil the potatoes until cooked through. Drain.
  2. Heat a generous amount of olive oil and red pepper flakes.
  3. Add the onions and garlic and cook until they soften and change color.
  4. Season with salt, pepper and thyme.
  5. Add the potatoes and Italian sausage, stirring to mix well. Let the potatoes cook without disturbing they get a little crusty.
  6. At the end of cooking, stir in the watercress. Remove the filling from the heat while you make the omelets.
For the omelets
  1. Beat the eggs until well mixed. Add a tablespoon of water to help thin them out.
  2. Prepare a 9 - 10 inch skillet with olive oil or spray.
  3. Pour about ⅓ cup of beaten egg into the pan and tilt it to spread the egg. Cook for a minute or so. Run a spatula around the edges to help loosen it, then flip to cook the top.
  4. Wrap the omelet crepe around ½ cup or so of filling like a burrito.
  5. Garnish with more watercress and serve.
Recipe by Lydia's Flexitarian Kitchen at