A hot breakfast for relaxed weekend mornings

On weekends, a hot breakfast can be just what the doctor ordered. Weekday mornings might be too hectic to whip up a warm meal, but that’s often not the case come Saturday and Sunday. For those with time to cook breakfast over the weekend, this Peasant Omelet recipe from Lines+Angles is delicious and simple to prepare.

• Peasant Omelet
• Makes one serving
• 1 tablespoon olive oil
• One small potato, peeled and  chopped into small pieces
• One clove garlic, peeled and minced
• Two slices cooked ham, cut into  bite-size pieces
• 2 teaspoons fresh parsley,  finely chopped, plus extra for garnish
• 1 tablespoon butter
• 2 tablespoons milk
• Three fresh eggs
• Salt, to taste
• Freshly ground black pepper, to taste
• One pickle, sliced lengthwise (optional)

1. Heat the oil in a skillet over medium-high heat. Add the chopped potatoes and sauté until almost fork tender. Add the garlic and continue cooking until the potatoes are tender. Add the ham and fresh parsley, stirring until heated through. Remove from the heat and cover to keep warm.
2. Melt the butter in a sauté pan over medium heat. Beat the milk and eggs together. Pour the egg mixture into the pan. Gently move the eggs by sliding a spatula under them, to promote even cooking. Cook until the eggs are set.
3. Slide the cooked omelet onto a plate. Season with freshly ground black pepper and top with the potato and ham mixture. Garnish with fresh parsley and pickle slices. Serve immediately.