Omelet woes, begone! This is one ANYONE can make. More frittata than omelet, it’s baked in a skillet in the oven to make your life easier.
We’ve previously discussed my omelet issues, right? (We have, look here.) My three kryptonite in the kitchen: omelets, perfectly cooked medium-rare steaks and Scotcheroos. I WILL CONQUER THEM ALL.
Let’s get back to this beauty. Tender, creamy eggs filled with crisp bacon, potatoes and cheese. YUMMMM. Apparently, Ina gets this omelet the second she lands in Paris. Being the ultimate Francophile, and Ina-phile, I had to make this for myself. It’s a quick, hearty breakfast or dinner for two…or you can double the recipe and serve a bigger crowd. The options are endless for adding whatever tickles your fancy.
Make this, pour some champagne and imagine you’re sitting at a cafe in Paris.
Country French Omelet
Yield: 2 servings
4 slices bacon, cut into 1-inch pieces
1 tablespoon olive oil
1 cup (about 1 large or 2 medium) Yukon Gold potatoes, cut into 1/2-inch cubes
6 large eggs
3 tablespoons whole milk
1/4 cup finely grated Parmesan cheese, plus more for topping
1 tablespoon butter
2 tablespoons chives, finely chopped
Kosher salt and freshly ground black pepper
Preheat the oven to 350°.
Heat a 10-inch oven-safe, nonstick skillet over medium heat. Add the bacon and cook for 4 to 6 minutes, stirring occasionally, until browned but not crisp. With a slotted spoon, transfer the bacon to a paper-towel lined plate.
Add 1 tablespoon olive oil to the skillet with the bacon fat. Add the potatoes and season with salt and pepper. Cook over medium heat, stirring occasionally, for 8 to 11 minutes, until tender and golden brown. Transfer the potatoes to the same plate with the bacon. Discard the fat in the skillet.
In a small mixing bowl, beat the eggs, milk, Parmesan and salt and pepper, to taste, until well combined. Add the butter; once melted, pour the egg mixture into the skillet. Sprinkle the bacon, potatoes and chives on top of the eggs. Grate a little extra Parmesan on top. Place the pan in the preheated oven and cook for 8 minutes, until the eggs are just set. It may look like they are not quite done, but the omelet will continue to cook when removed from the oven, so don’t overcook it! Cut in half, sprinkle with a few extra chives if desired, and serve hot or at room temperature.
Inspiration: Country French Omelet on foodnetwork.com