Friday, October 21, 2011

Country French omelet

This will be a repeat.  I doubled this recipe and this is what was left-over from 4 people.  Delicious!

Printable Version:
1 tablespoon extra virgin olive oil- I didn't use this
3 slices bacon
1 cup unpeeled yukon gold potatoes
salt and pepper
5- extra large eggs
3 tablespoons milk
1 tablespoon butter
1 tablespoon chives
Preheat oven to 350 degrees. Heat extra virgin olive in an ovenproof skillet. Add bacon and cook 3-5 minutes or until they way you like it. Remove bacon and set aside. Place cubed potatoes in the pan of bacon grease. Add salt and pepper to taste. Cook 8-10 minutes until tender and browned. Remove potatoes to bacon plate. Beat eggs, milk, salt, and pepper with a fork. Remove fat from bacon pan. Add butter. Lower heat and pour egg mixture into pan. Sprinkle bacon, potatoes, and chives over top of egg mixture. Bake 8-10 minutes until set.

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