Country French Omelet with Potato, Onion and Bacon

I noticed this delicious Country French Omelet on one of Ina Garten’s show. I think it was one of the “Be My Guest” shows, the one with one of my favorite actresses Julia Louis-Dreyfus. It looked so easy, comforting and delicious. 
Well, I was right on all three. This recipe is super easy to make, very comforting and super, super, delicious! Eggcellent!!!!!!

I varied the recipe a touch and added some slice onion. 

This recipe is very versatile, you can change up any of the ingredients. Just try to keep the measurements similar so the egg to ingredient ratio is kept in tact. 

WHAT INGREDIENTS DO YOU NEED FOR THIS RECIPE? 

Olive Oil
Thick Cut Bacon
Yukon Gold Potatoes
Small Onion
Freshly ground salt and pepper 
Extra Large Eggs
Milk
Unsalted Butter 
Fresh Cut Chives

HOW EASY IS THIS TO PREPARE?

EASY……

1 –  Cook the bacon. Remove to a plate.



2 – Add potato and onion and saute until browned, about 8-10 minutes. Remove to the bacon plate. 


3 – Pour egg mixture into the pan. Add potato/onion mixture and bacon into the egg mixture. 




4 – Bake for 8 minutes at 350 degrees F. 

HOW LONG DOES IT TAKE FOR THIS TO COOK?

It cooks in 8 minutes!

This omelet is perfect for any breakfast, brunch or lunch. Save the leftovers (if you have any) covered in the refrigerator and warm to have the next day. 



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Country French Omelet with Potato, Onion and Bacon


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  • Author: Afoodieaffair

Description

This omelet is easy, comforting and delicious. Super quick to cook.  


Ingredients

Scale

1 tablespoon olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup unpeeled Yukon Gold potatoes, cut into a 1 inch dice
1 small white inion, halved and sliced
Kosher salt and freshly ground black pepper
5 extra-large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives


Instructions

Preheat the oven to 350 degrees.

Heat the olive oil in a 10-inch ovenproof omelet pan over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned but not crisp. Take the bacon out of the pan with a slotted spoon and set aside on a plate.

Place the potatoes and onions in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly. Remove with a slotted spoon to the same plate with the bacon.

Meanwhile, in a medium bowl, beat the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper together with a fork. After the potatoes are removed, pour the fat out of the pan and discard. Add the butter, lower the heat to low, and pour the eggs into the hot pan. Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set. Slide onto a plate, divide in half, and serve hot.

 

 

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