Ina Gartens Country French Omelet
From frankieanne 15 years ago
- 28 minutes to make
- Serves 2
This recipe is posted at a lot of sites on the internet. I got it at Serious Eats. I successfully halved this recipe and cooked it in an 8" cast iron skillet. It came out easily.
Ingredients
- 1 tablespoon olive oil shopping list
- 3 slices thick-cut bacon, cut into 1/3-inch pieces shopping list
- 1 cup (1/3-inch diced) unpeeled yukon gold potatoes (about 5 ounces, or 2 small potatoes) shopping list
- kosher salt shopping list
- Freshly ground black pepper shopping list
- 6 large eggs shopping list
- 3 tablespoons milk shopping list
- 1 tablespoon unsalted butter shopping list
- 1 tablespoon fresh chopped chives shopping list
How to make it
- Preheat the oven to 350°F. Heat the olive oil in a 10-inch ovenproof omelet pan or cast-iron skillet over medium heat. Add the bacon and cook over medium-low, stirring occasionally, until it is beginning to brown and crisp, 5-7 minutes. Use a slotted spoon to remove the bacon to a plate lined with paper towel.
- Put the potatoes in the pan and sprinkle with salt and pepper. Cook over medium-low heat for about 10 minutes, stirring occasionally, until very tender and browned. Remove with a slotted spoon to the plate of bacon.
- Beat the eggs with the milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Discard the fat in the bacon and potato pan, put the pan back over low heat, and add the butter. When the butter has melted, pour the eggs in and sprinkle the bacon, potatoes, and chives evenly over the top. Put the pan in the oven for about 8 minutes, until the eggs are just set. Serve hot.
Reviews & Comments 5
-
All Comments
-
Your Comments