Egg dishes like this are one of my favorite things to make ~ especially when I don’t feel like cooking. This is an easy dish to put together and to use up whatever you have in your refrigerator.
Ina’s recipe calls for bacon but Mr. Meat Eater hates bacon in anything and will only eat bacon as a slice of bacon for breakfast. So, instead of bacon I used mushrooms which gave that bit of meatiness I like in omelets and frittatas.
This is perfect for 2 or even three if you are light eaters. You must use a pan that can go in your oven so be careful when grabbing the handle to bring it out of your oven.
Barefoot Contessa’s Country Omelet
1 tbsp olive oil
5 or 6 mushrooms, cleaned and sliced
1 cup diced Yukon Gold potatoes
salt and pepper
5 extra-large eggs
3 tbsps milk
1 tbsp butter
1 tbsp chopped fresh chives
Preheat oven to 350º.
Heat olive oil in a 10-inch skillet over medium heat. Add potatoes and mushrooms to the pan and sprinkle with salt and pepper. Cook over medium-low heat for 8-10 minutes or until potatoes are tender and browned, stirring occasionally to brown evenly. Remove to a plate and set aside.
Meanwhile, in a bowl, beat the eggs, milk, some salt and pepper to taste together with a fork. Wipe pan of any leftover oil. Add the 1 tbsp butter, lower temperature to low and pour in the eggs. Add the potatoes/mushroom mixture and chopped chives evenly over the eggs.
Place the pan in the oven for 8-10 minutes or cook until the eggs are set.
Divide in half and serve hot.
COOK’S NOTE: If you would prefer bacon instead of mushrooms, cook chopped bacon in the pan first, remove, and continue with the potatoes.
Makes 2-3 servings