Boy, this was good. I’m a big fan of omelets, and I often make them just to use up leftovers, such as bell peppers or sausage. This French omelet was something special and definitely not ‘just’ something I threw together. This was meal on a plate for sure. It definitely doesn’t have to be just for breakfast either. You can easily serve this for dinner.
Everything In Every Bite
Omelets are pretty versatile. They’ll come out great pretty much no matter what you put into them. They can be casual. Or they can be kind of fancy, like this French omelet. This dish is like having all of my favorite breakfast items and putting them into a single bite. I made them for dinner because I love breakfast for dinner!
Omelets are best made in cast iron in my opinion. Cast iron skillets add that special crust, that edge, to everything you cook in them. I think they make everything even better.
Also try my sweet pepper and salami frittata.
French Omelet
Ingredients
- 1 tablespoon olive oil
- 3 slices bacon or 4 slices thin-cut bacon, cut into 1-inch pieces
- 1 cup potatoes diced (I used fingerlings, but any potato will do)
- Creole seasoning to taste
- 5 large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chives chopped
Variations
- Add a small handful of cooked sausage shredded cheddar, mushrooms, or shallots. If you don’t have chives, throw in a little freshly chopped parsley.
Instructions
- Preheat oven to 350 F.
- Heat oil in a seasoned 10″ cast iron skillet (or a pan that can go into the oven) over medium heat.
- Add the bacon and cook until browned but not completely crispy. Remove bacon to a paper towel-lined plate.
- Add the potatoes to the skillet and season with salt and pepper and Creole seasoning, if desired. Cook 8-10 minutes or until the potatoes are golden in color and are very tender. Remove to the same plate as the bacon.
- In a bowl, whisk together the eggs, milk, 1/2 teaspoon of sea salt and 1/4 teaspoon of freshly ground pepper. Add a few decent sized pinches of Creole seasoning too, if desired.
- Pour the fat out of the skillet. Return to stove top, but turn off the heat. Add in the egg mixture. Top with the bacon, potatoes, and chives.
- Place in oven and bake until the eggs are set, about 8 minutes (check by poking a toothpick into the middle, or just shake the pan to see if the eggs have stopped jiggling).
Nutrition
Nutritional values are approximate.
