Loaded Grilled Hash Brown Omelet

Rehydrate container of hash browns per instructions on the box.

Preheat griddle to medium-high heat. Brush grill with 6 Tablespoons vegetable oil.

Spread the hydrated hash browns on griddle in a 11x14 rectangle in a thin layer, on one half of the griddle. Allow the hash browns to cook until lightly golden brown. About 10 minutes.

On the other side of the griddle place chopped ham and vegetables. Turn frequently until onions are translucent and the peppers and mushrooms are tender.

In a small bowl combine eggs, salt, pepper, and 1 Tablespoon of water. Whisk until well incorporated.

Pour egg mixture over hash browns. Spread evenly with the back of a spatula. Sprinkle 1 cup grated cheese over egg mixture. Add vegetables and ham. Cover and cook eggs 3-5 minutes until eggs rise.

Using a large long metal spatula, cut the rectangle of hash browns in half width wise. Slide the metal spatula underneath the hash browns to loosen them from the griddle. Using the spatula fold one end of one of the omelets towards the center and repeat with the opposite end. Roll omelet over so the seam is face down on the griddle. Repeat with remaining omelet.

Top each omelet with remaining grated cheese. Turn heat off. Once cheese is slightly melted, remove both omelets from the griddle. Cut each omelet in half for four individual servings.

Serve with salsa, sour cream, and sliced avocado.