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Open-Faced French Country Omelet

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“Great for breakfast, brunch or dinner! For vegetarian option, omit bacon and use 1 tablespoon of olive oil instead. 1 serve = 9 ww points.”
READY IN:
37mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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