Savory French Omelet

"I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! Perfect for a breakfast thats full of flavor!"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
20mins
Ingredients:
10
Yields:
4 omelets
Serves:
4
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ingredients

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directions

  • In a large skillet, fry bacon until crisp. Crumble cooked bacon;.
  • set aside. Add 1 tablespoon oil to bacon drippings.
  • Add potatoes.
  • and leek; saute until tender. Stir in crumbled bacon; set aside.
  • In a large bowl, beat together eggs, salt and white pepper. Stir in sauteed-potato mixture and cheese.
  • Heat remaining 2 tablespoons oil in skillet. Pour in egg mixture. Cook over low heat until underside is browned and top is soft and moist. Sprinkle chopped parsley over top.
  • Fold cooked omelet in half. Use a broad spatula to place omelet on a platter.
  • Garnish with parsley sprig.
  • If desired, cook 4 small omelets instead of 1 large omelet.

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Reviews

  1. Great tasting omelet. I made oven fries last night so took a few out when they were 3/4 cooked to use in this recipe. I will add a pinch of rosemary next time I make it. I used my last leek from the garden (it was a small one) Cut the recipe back to a 2 egg omelet. Thanks for a lovely Sundy Brunch
     
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