Omelet for TWO

IMG_5571

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 livesUntil 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:

  1. It would be a stretch to call it “healthy”. But it does include all organic ingredients and it is GLUTEN FREE.
  2. 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

Tools

  • 10 inch Cast iron skillet

First, start with your BACON, of course.

IMG_5384

Fry 2 (or 3) slices of uncured bacon in a cast iron skillet on medium high heat until browned, but not crispy. 

IMG_5560IMG_5564

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.

 IMG_5560

IMG_5561

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.

IMG_5562

IMG_5563

(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.

IMG_5566

Return skillet to medium low heat and add butter.

IMG_5567

Pour egg/milk mixture into skillet

IMG_5568

Then sprinkle in your potatoes.

IMG_5569

and your bacon.

IMG_5571

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.

IMG_5572

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.

Love,

Anna

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s