French · Brunch
Country Style Open Omelet
A rustic French open-faced omelet of whisked eggs cooked slowly in butter with sautéed potato, onion, and bacon lardons, left unfolded and finished with melted Gruyère and fresh parsley. Served warm straight from the skillet as a farmhouse-style breakfast or light supper.
$3
10 minsPrep
18 minsCook
28 minsTotal
EasyLevel
Nutrition per serving
513Calories
28.3gProtein
35.3gFat
19.1gCarbs
3.6gSugar
2.1gFiber
720mgSodium
459mgChol
15.3gSat Fat
760mgPotassium
230mgCalcium
2.6mgIron
1.6mcgVitamin B12
11mgVitamin C
gluten-free
low-carb
herb-salt
hidden-gems
weekend-brunch
vegetarian
gluten-free
Instructions
1
Prep
Dice potato into small cubes, thinly slice onion, cut bacon into lardons, whisk eggs with milk, salt, and pepper until just combined.
2
Fry
Cook bacon lardons in a 20cm nonstick skillet over medium heat for 3 minutes until fat renders and edges crisp.
3
Sauté
Add diced potato and cook over medium-low heat for 8 minutes, turning occasionally, until golden and tender at edges.
4
Build
Melt butter in skillet, pour whisked egg mixture over potato, onion, and bacon in an even layer.
5
Set
Cook over low heat uncovered for 4 minutes without stirring until underside is set and golden before top firms.
6
Finish
Scatter Gruyère over top, cover skillet, cook over low heat for 2 minutes until cheese melts and center is just set.
7
Plate
Slide omelet onto plate, scatter with parsley, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 5.6 oz160g potato
- 2.8 oz80g onion
- 2 oz56g bacon
- 2 tsp2 tsp butter
- 2 tbsp2 tbsp whole milk
- 1 oz28g Gruyere cheese
- 2 tsp2 tsp parsley
