Country French Omelet
The Old World Olive Co
Ingredients
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- 1 Tbsp. OWOC Herbs de Provence EVOO
- 1 Tbsp. OWOC Natural Butter Flavored EVOO
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- 3 slices thick cut bacon, cut into 1” pieces
- 1 cup (1“ diced) unpeeled Yukon Gold potatoes
- Salt and freshly ground black pepper to taste
- 5 extra large eggs
- 3 Tbsp. milk
- 1 Tbsp. fresh chopped chives
Directions
Preheat the oven to 350°F.
- Heat the Herbs de Provence EVOO in a 10” ovenproof omelet pan over medium heat.
- Add the bacon and cook for 3-5 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 freshly ground black pepper.
- Continue to cook over medium-low heat for 8-10 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, ½ tsp. salt, and ¼ tsp. pepper together with a fork.
- After the potatoes are removed, pour the fat out of the pan and discard.
- Add the Butter Flavored EVOO, lower the heat 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 eight minutes, just until the eggs are set.
- Slide onto a plate, divide in half and serve.
