Country Fried Omelet

Western omelet filled with ham, peppers and cheese, with a crunchy panko coating.

1. Pour eggs into bowl and place flour in another bowl.
2. Dip omelet in egg wash, then dredge in flour, turning to coat both sides. Repeat egg wash and flour dredging.
3. Place bread crumbs in bowl. Dredge omelet in bread crumbs, coating both sides evenly.
4. Place omelet on well-oiled 350º F flattop grill or sauté pan. Cook until golden brown on both sides. Serve immediately.

• Serve over breakfast potatoes using Northern Star® Southern Style Diced #15110 and top with country gravy, or Northern Star® Shredded Hashbrowns #15100 and cheddar cheese
• Daypart suggestion: breakfast through dinner