Good Morning Cute Friends!
I am blogging from the sands of Wild Dunes, SC. Want to see the view out our window???
I am sitting here wanting to make an egg for breakfast, but am not feeling like cooking… Instead, I will show you the omelet I made a couple weeks ago.
This omelet is a complete meal – all you need a cup of tea. And, you share it with someone! What could be better??
- 1 tablespoon good olive oil
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
- Kosher salt and freshly ground black pepper
- 5 extra-large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
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 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, 1/2 teaspoon salt, and 1/4 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.
Now, I added cheese – I can’t eat eggs with out cheese – It goes along with my texture issues…..
The best part about this omelet is it’s big – you aren’t standing at the stove top making omelet after omelet – it makes two, and you bake it in the oven!
Make this for a brunch and enjoy a tall Mimosa along with it!
Off to the ocean…….