Omelet woes, begone! This is one ANYONE can make. More frittata than omelet, it’s baked in a skillet in the oven to make your life easier.
We’ve previously discussed my omelet issues, right? (We have, look here.) My three kryptonite in the kitchen: omelets, perfectly cooked medium-rare steaks and Scotcheroos. I WILL CONQUER THEM ALL.
Let’s get back to this beauty. Tender, creamy eggs filled with crisp bacon, potatoes and cheese. YUMMMM. Apparently, Ina gets this omelet the second she lands in Paris. Being the ultimate Francophile, and Ina-phile, I had to make this for myself. It’s a quick, hearty breakfast or dinner for two…or you can double the recipe and serve a bigger crowd. The options are endless for adding whatever tickles your fancy.
Make this, pour some champagne and imagine you’re sitting at a cafe in Paris.
[tasty-recipe id=”33624″]
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