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Montana Omelet

From FISH CREEK HOUSE BED AND BREAKFAST
6 large eggs
1/2 cup sour cream or half-and-half
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped meat (jerky, dry salami, ham or cooked bacon)
1/4 cup finely chopped onion
1 cup chopped cooked potatoes
2 tablespoons each butter and cooking oil
1 cup shredded Cheddar cheese

Directions
Beat eggs, sour cream, salt and pepper well or mix in a blender. Cook meat, onions and potatoes in butter and oil until onion is tender and potatoes are lightly browned.

Pour eggs mixture over all, lifting potatoes to let eggs run under. Cook slowly in a covered fry pan until eggs are set, 8 to 10 minutes. Sprinkle with cheese and serve.

Makes 3 or 4 servings.
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