Omelet for Two, Please
When Jake and I decided to cut out wheat, I started stressing over all of the things that we wouldn’t eat again.
So, I decided to make a list of all of the things that we love that we COULD eat. That list was way longer than I expected and it gave me much needed confidence. Among the first few items on that list was BACON. We love bacon. Bacon loves us. I know that there is much debate about how good or how bad bacon really is for you.
Nevertheless, We eat BACON once or twice a week and we plan to for the rest of our lives… Until death parts us or Christ returns.— That last part was in our marriage vows. The eating bacon part wasn’t. But, perhaps it should have been.
Two things about this omelet:
- It would be a stretch to call it “healthy”. But it does include all organic ingredients and it is GLUTEN FREE.
- This recipe is by the Barefoot Contessa; I simply modified it to use all organic ingredients and uncured bacon.
How to cook the best Bacon, Potato, Chive omelet you’ll ever eat.
Level of Difficulty: easy
Prep/cook time: 30 minutes
You will need:
- 2 slices of uncured bacon
- 5 Organic, Free Range Eggs
- 2 medium organic Yukon Gold potatoes
- 2 Tbsp chopped fresh organic chives (green onions)
- 3 tbsp raw or grass milk
- 2 tbsp organic butter
- 10 inch Cast iron skillet
First, start with your BACON, of course.
Fry 2 (or 3) slices of uncured bacon in a cast iron skillet on medium high heat until browned, but not crispy.
Meanwhile, dice two medium Yukon Gold potatoes into 1 inch cubes. And you may as well want to go ahead and chop your green onion while you’re at it.
Remove your browned bacon from the skillet with a slotted spoon. Add your potatoes to
cook FRY in the bacon grease, still at medium high heat. Listen, I’ve just got to call it what it is. And we all know the truth.
(While your potatoes cook, whisk together eggs and milk.)
After 8-10 minutes, or until potatoes are fork tender, remove potatoes with a slotted spoon.
Clean remaining bacon grease out of skillet with paper towels.
Return skillet to medium low heat and add butter.
Pour egg/milk mixture into skillet
Then sprinkle in your potatoes.
and your bacon.
and your green onions.
Bake in over at 350* for 8-10 minutes.
Remove from oven and cut the biggest piece for yourself. Wait, what? No. No, that wouldn’t be giving and motherly. So do what I do and use this as an opportunity to work on selflessness.
Truthfully, if Jake and I eat this as a special Saturday breakfast, no—at any time that we eat this, we split it. As in cut her down the middle and grab two forks.
Don’t judge me.
I’m telling you that so that you wont spend your time making this fabulous masterpiece to split between 4 hungry people who will be left wanting more. The above stated sheer honesty was another attempt at selflessness. Yes it was. In all seriousness, the original recipe states that it will feed TWO and then goes on to suggest making another omelet in another skillet instead of doubling the recipe for one skillet.
I hope you love this omelet as much as we do.
And I hope this gives all of my GF friends a fun treat for breakfast as I find that to be the most challenging wheat free meal of the day.