Rustic Baked Omelet
Simple Recipes Eggs Budget Recipes Breakfast Gluten-Free Recipes
This omelet with bacon and potatoes was a perfect vacation breakfast.
Ingredients
4 eggs
50g bacon
1 small onion (approx. 50g)
1 medium potato (approx. 200g)
2 sprigs parsley
1 small sprig tarragon (or dill)
1 tablespoon oil
salt, black pepper
Servings: 2
How to prepare rustic baked omelet
- Cut the bacon into strips. Cut the onion in half lengthwise, then into thin slices. Separate the slices. Peel the potato and cut it into small cubes of about 1 cm.
- In a 16 cm diameter skillet, cook the bacon over low heat until it releases its fat and starts to brown. Don't let it become crispy. Remove the bacon from the pan.
- Add 1 tablespoon of oil to the bacon fat in the pan.
- Add the onion and potatoes and sauté everything over medium-low heat until the potatoes are cooked and the onion has a sweet aroma (about 10 minutes). Stir occasionally.
- Return the bacon to the pan, adding the chopped herbs. Stir. Season with a little black pepper and salt.
- Beat the eggs well with 1 tablespoon of water, a little salt and pepper, and pour them into the pan. Stir briefly, just enough to distribute the potatoes evenly in the pan. Leave the pan on heat until you see the edges setting (about 1 minute).
- Transfer the pan to the oven preheated to 190°C for 13 minutes.
- Move the omelet to a wooden board and cut it into 8 pieces. Serve warm with a fresh salad.
