1/2 lb. sliced mushrooms
1 c. chopped onion
2/3 c. chopped sweet red pepper (1 sm.)
3 tbsp. vegetable oil
1 1/2 c. frozen unseasoned hash brown potato cubes
1/2 lb. ground round
1/4 tsp. leaf thyme
1 c. grated fontina cheese (4 oz.)
4 tsp. butter
12 eggs

Prepare filling: Saute mushrooms, onion and red pepper in oil in medium size skillet until soft, about 5 minutes. Stir in hash browns. Cook stirring occasionally, for 8 minutes longer, or until potatoes are tender. Stir in beef and thyme. Cook until beef is no longer pink, about 2 minutes. Stir in cheese. Remove from heat and reserve; keep warm. Prepare omelets: Heat 1 teaspoon butter in 8-inch nonstick skillet. Beat 3 eggs lightly in small cup. Pour into skillet.

Cook, stirring with flat or fork and shaking pan back and forth, until omelet is firm on bottom and almost set on top. Spoon about 3/4 cup filling in center. Fold omelet over filling. Slide onto heated serving plate. Keep warm in very low oven while making remaining omelets. Makes 4 omelets.