Open-faced French Country Omelet

Total Time: 37 mins Preparation Time: 10 mins Cook Time: 27 mins

Ingredients

• Servings: 4
• 4 slices thick-sliced bacon, finely chopped
• 1/2 lb thin-skinned potato, scrubbed and cut into 1/4 inch cubes
• 1 small onion, chopped
• 1 garlic clove, minced
• 8 large eggs
• 3/4 cup monterey jack cheese, divided
• 2 tablespoons minced parsley
• pepper
• light sour cream (for garnish)

Recipe

• 1 in a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat.
• 2 stir often until bacon is crisp and potatoes are browned, about 20 minutes.
• 3 spoon mixture into a bowl and keep warm.
• 4 while bacon mixture cooks, beat eggs in a bowl until blended.
• 5 when bacon mixture is done, transfer to bowl and pour eggs into frying pan.
• 6 cook on medium-low heat until eggs on bottom begin to set; push aside or lift cooked egg to let liquid egg flow to bottom of pan. repeat until eggs are softly set but still creamy-looking on top, about 7 minutes total.
• 7 preheat broiler.
• 8 sprinkle eggs with half of cheese.
• 9 top with bacon mixture and sprinkle with remaining cheese.
• 10 broil omelet 6 inches from heat until cheese is melted, about 2 minutes.
• 11 sprinkle with parsley.
• 12 cut in wedges to serve.
• 13 season and garnish to taste with pepper and sour cream.