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Farmhouse Omelet

Source of Recipe

From "Magnolia Table, Volume 2" by Joanna Gaines


Recipe Introduction

"Our family loves this omelet because there's something in it for everyone, plus it can be easily modified for any day of the week. While the basics stay the same—beaten eggs fried in a pan—we'll change up the ingredients we toss in based on what's growing in the garden or whatever we already have on hand. Other times it's the essentials we crave most: eggs, cheese, and flaky salt. This specific recipe has been our go-to lately—and on many mornings, it's an all-hands-on-deck kind of meal."

List of Ingredients

â—¦ 4 slices thick-cut bacon, diced
â—¦ 6 tablespoons (¾ stick) unsalted butter
â—¦ 1 cup washed, small-diced new potatoes
â—¦ ½ small yellow onion, finely diced
â—¦ 8 large eggs, at room temperature
â—¦ ¼ cup heavy cream, at room temperature
â—¦ ¼ teaspoon smoked paprika
â—¦ ½ teaspoon kosher salt
â—¦ ½ teaspoon freshly ground black pepper
â—¦ 8 cherry tomatoes, quartered
â—¦ 2 tablespoons minced chives, plus more for garnish
â—¦ 1 tablespoon chopped fresh parsley
â—¦ 1 tablespoon torn or chopped fresh basil, plus more for garnish
â—¦ 4 ounces sharp Cheddar cheese, grated (about 1 cup)


Recipe

In a large skillet, cook the bacon over medium heat, stirring occasionally, until crispy, 6 to 8 minutes, or until the desired crispness. Remove and place on a plate lined with paper towels to cool.

Drain off the bacon grease and return the skillet to the stove. Add 2 tablespoons of the butter. Increase the heat to medium-high, add the potatoes and onion, and sauté, stirring occasionally, until the potatoes are browned and the onions are translucent and fragrant, 8 to 10 minutes. Transfer the mixture to the paper towels.

In a medium bowl, whisk the eggs and cream until well incorporated. Whisk in the smoked paprika, salt, and pepper.

In a small skillet, melt 1 tablespoon of the butter over medium-low heat. Pour one-fourth of the egg mixture into the skillet. Sprinkle with one-fourth each of the bacon, potato-onion mixture, and tomatoes and cook undisturbed for about 4 minutes or until the eggs set. Sprinkle with one-fourth of the chives, parsley, and basil and cook for 1 minute longer to allow the eggs to finish cooking.

Sprinkle ¼ cup of the Cheddar over half the omelet. Cover the skillet and cook until the eggs are just cooked through, 30 seconds to 1 minute. Using a spatula, gently fold the omelet in half over the cheese and cook for 1 to 2 minutes. Serve the omelet immediately, garnished with chives and basil. Repeat with the rest of the ingredients to make the remaining three omelets.

Makes 4 servings