Wednesday, February 18, 2009

Country French Omelet

This is the easiest omelet ever. Before I found this recipe I would have about a 50% success rate with omelet. They just never turned out like the hotels, but now that I use this recipe it is better! It is perfect for two. I like to serve it with some fruit. It is pretty filling so be hungry.

2 tbsp olive oil
3 slices bacon, cut
1 C frozen hashbrown
Kosher salt, to taste
Pepper, to taste
5 extra large eggs
3 tbsp milk
1 tbsp butter
¼ C favorite cheese, shredded (I like mexi-cheese but whatever you have on hand works)

1. Preheat oven to 350

2. Heat olive oil in a 10 inch oven safe pan over medium heat. Add the bacon and cook until brown. Take the bacon out of the pan with tongs and set on a plate with paper towels.

3. Place hashbrowns in pan. Season with salt and pepper. Cook until tender and browned. Remove to same plate as before.

4. Meanwhile, beat eggs, milk, salt, and pepper with a fork in a bowl. Once the hashbrowns are removed, discard the remaining grease out of the pan. Add butter, lower the heat. Pour eggs. Sprinkle the bacon, potatoes, and cheese evenly over the top. Place the pan in the oven for 8 minutes or until the eggs have set.