The cold air, the blustery wind, and the frosty mornings are a sure sign that a good hot breakfast is what's needed to start the day. I found this recipe while watching the "Barefoot Contessa" on the Food Network. Ina Garten is one of my favorite chefs and this is her recipe.
This is a really fantastic way to make an omelet. I was especially surprised that this omelet is baked in the oven. It comes out so fluffy and leftovers can be frozen; just reheat in the microwave for an instant breakfast. Maybe an idea for Christmas morning.
COUNTRY FRENCH OMELET
Adapted from Barefoot Contessa Back to Basics (2008)
Preparation Time: 10 minutes
Cook Time: 25 minutes
1 tablespoon olive oil
3 slices thick-cut bacon, cut into 1-inch pieces
1 cup diced, unpeeled potatoes
Salt and pepper
5 large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives
Add the butter to the pan, 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 and serve hot.