Ham and Hashbrowns: A Folding-Pan Omelet

Serving size: 1 omelet

Eggs and fillings cook simultaneously in two separate sides of a unique nonstick folding omelet/frittata pan (with silicone hot pad for safe handling) by TeChef.


  • ¼ cup raw-frozen hash brown potatoes
  • ¼ teaspoon olive oil
  • ¼ cup chopped shallots
  • 3 eggs, lightly beaten
  • 2 tablespoons (jar) cheese sauce
  • 1 artichoke heart (patted dry), chopped
  • ¼ cup (small) diced cooked ham
  • ¼ cup shredded Cheddar cheese


  1. Coat hash browns with oil.
  2. Put in one side of the folding skillet by TeChef coated with Teflon™ nonstick; add shallots to the skillet's other side.
  3. Cook on medium heat until the potatoes and shallots are almost cooked.
  4. Close and flip pan to combine veggies.
  5. Pour eggs into one side (or half into each side); add artichokes, ham, cheese; cook until edges of the egg mixture are dry.
  6. Flip pan over to hash browns; cook a few minutes more to brown eggs.
  7. Open lid; release omelet to plate and serve.