Farm Stand Omelet
Ingredients
½ lb. thick-cut bacon, cut into 1-inch pieces 1 small onion, minced 2 cups Yukon Gold potatoes, peeled, 1-inch-diced 6 extra large eggs 1/3 cup milk 1 tablespoon fresh marjoram, chopped 1/3 cup grated Parmesan Pinch nutmeg Kosher salt and freshly ground black pepperDirections
1. Preheat the oven to 350 degrees.
2. Heat a 10-inch ovenproof non-stick pan over medium heat. Add the bacon and cook for about 6 minutes, stirring occasionally, until the bacon is brown and crisp. Take the bacon out of the pan with a slotted spoon leaving the drippings in the pan and set aside.
3. Add onion to pan and sauté until golden and remove with a slotted spoon leaving the drippings in the pan and set aside.
4. Place the potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium-low heat for 8 to 10 minutes, until very tender and browned, tossing occasionally to brown evenly.
5. Meanwhile, in a medium bowl, beat the eggs, milk, marjoram, Parmesan, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg together with a whisk.
6. When potatoes are brown and tender, remove from pan and pour out most of the fat leaving 1 tablespoon in pan and reduce heat to low.
7. Add the egg mixture to the hot pan. Stir in the bacon and onion.
8. Once incorporated, arrange potatoes evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.
9. Remove omelet from oven and let stand for 2 minutes then slide onto a plate, cut into individual portions and serve immediately. Garnish with freshly grated Parmesan.
