Wednesday, June 29, 2011

French Country Omelet

This is absolutely one of my favorite go-to recipes. It can be varied in so many ways...depending on what you have on hand!

French Country Omelet
Paula George
This is great for breakfast, brunch or dinner! Enjoy!
6 slices bacon, cooked and crumbled *see variations
2 russet potatoes, peeled and diced
1 cup Vidalia onion, diced
5 or 6 eggs, beaten
2 Tbsp. half & half
salt and pepper to taste
pinch of crushed red pepper
1/2 cup shredded Monterey Jack/Colby cheese *see variations
2 Tbsp. fresh snipped chives
Preheat oven to 350.
Cook bacon over  medium heat(I use the lid to my Lodge 10" cast iron combo skillet);
crumble and set aside.
Reserve 2 Tbsp. drippings.
Add potatoes and onions and cook until lightly browned.
Beat together eggs, half & half, salt and peppers.
Reduce heat to medium-low.
Pour over potatoes.
Cook 2-3 minutes.
Top with crumbled bacon.
Sprinkle with cheese and chives.
Place skillet in oven and cook 5-6 minutes until eggs are set.
Variations: Use 1/2 lb. bulk sausage, crumbled and browned.
         Use 1 cup diced ham, browned in 2 Tbsp. butter and 1 Tbsp. oil.
         Use pepper jack cheese or sharp cheddar cheese.
         Add 1 cup sliced mushrooms 2-3 minutes before potatoes and onions are done. 
Great served with sliced tomatoes, wheat toast!

No comments:

Post a Comment