Another small pleasure in life… a slow going Sunday morning, coffee brewing and all the time in the world to make an incredible breakfast.
This Country French Omelet is perfect for brisk mornings. The kind of morning when you need a hot breakfast to warm your insides. With the crunchy potatoes and savory bacon, this is an omelet worth making time and time again.
Because the omelet needs to finish cooking in the oven, I chose to use my cast iron skillet for this recipe. The advantages of cast iron are two-fold: Because you cook the bacon, followed by the potatoes in the same pan, you get the rich flavors transferred one item to the other. You also have less clean up (yay!).
Ina Garten is one of my favorite cooks of all time. Her cookbooks are amazing (I highly recommend “Back to Basics”). The flavors in her recipes are incredible. And she always has a story to go along with why she ended up making that dish.
In this case, this Country French Omelet is something she enjoys for lunch with her husband nearly every time they visit Paris. Nice life, huh?
- 1 tablespoon olive oil
- 6 slices turkey bacon, cut into 1-inch pieces
- 1 medium red potato, unpeeled and diced
- Salt and pepper
- 5 large eggs
- 3 tablespoons milk
- 1 tablespoon chopped scallions (or chives)
- Preheat oven to 350 degrees.
- In a bowl, beat the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon of pepper. Set aside.
- Heat the olive oil in a cast iron skillet (or ovenproof one) over medium heat. Add the bacon and cook until browned, but not too crispy. Transfer the cooked bacon to a plate and set aside.
- Reduce the heat to medium-low. Place the potatoes in the hot pan and sprinkle with salt and pepper. Cook, stirring occasionally, for 10-12 minutes or until potatoes are brown and crispy. Remove potatoes and place on the same plate as the reserved bacon.
- Reduce heat to low. Pour the eggs into the hot pan. Sprinkle the bacon, potatoes and scallions on top.
- Place pan in the oven for about 8 minutes, or until the top of the eggs are set.
- Serve in the cast iron skillet (careful, it’s hot!) or slice it up the way you would a pie.