Rustic Omelette
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 38 min.
Ready in
Ingredients
for
1
- Ingredients
- 1 Tbsp good-quality olive oil
- 3 slices thick-cut Bacon (cut into 1-inch pieces)
- 1 cup diced Yukon gold potato (1-inch / 2.5 cm)
- 1 small, red Bell pepper (rinsed; trimmed and diced)
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 5 extra-large eggs
- 3 Tbsps milk
- 1 Tbsp unsalted butter
- 1 Tbsp chopped, fresh Chives (plus extra for garnish)
Preparation steps
1.
Preheat the oven to 350ºF / 180ºF.
2.
Heat the olive oil in a 10-inch / 25 cm ovenproof omelet pan set over medium heat. Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring several times, until the bacon is nicely browned but not crisp. Using a slotted spoon, transfer the bacon to absorbent paper towels to drain. Set aside.
3.
Place the potatoes and peppers in the pan and season with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender. Transfer the potatoes and peppers, using a slotted spoon to a bowl.
4.
In a medium bowl, beat the eggs, milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper together with a fork. Discard any fat left in the omelet pan. Add the butter, reduce 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, or just until the eggs are set. Slide onto a plate, divide omelet in half, and serve immediately.
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