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.
Add a small handful of cooked sausageshredded 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).