OPEN-FACED FRENCH COUNTRY OMELET

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Open-Faced French Country Omelet image

Great for breakfast, brunch or dinner! For vegetarian option, omit bacon and use 1 tablespoon of olive oil instead. 1 serve = 9 ww points.

Provided by SharleneW

Categories     Breakfast

Time 37m

Yield 4 serving(s)

Number Of Ingredients 9

4 slices thick-sliced bacon, finely chopped
1/2 lb thin-skinned potato, scrubbed and cut into 1/4 inch cubes
1 small onion, chopped
1 garlic clove, minced
8 large eggs
3/4 cup monterey jack cheese, divided
2 tablespoons minced parsley
pepper
light sour cream (for garnish)

Steps:

  • In a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat.
  • Stir often until bacon is crisp and potatoes are browned, about 20 minutes.
  • Spoon mixture into a bowl and keep warm.
  • While bacon mixture cooks, beat eggs in a bowl until blended.
  • When bacon mixture is done, transfer to bowl and pour eggs into frying pan.
  • 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.
  • Preheat broiler.
  • Sprinkle eggs with half of cheese.
  • Top with bacon mixture and sprinkle with remaining cheese.
  • Broil omelet 6 inches from heat until cheese is melted, about 2 minutes.
  • Sprinkle with parsley.
  • Cut in wedges to serve.
  • Season and garnish to taste with pepper and sour cream.

Nutrition Facts : Calories 382.7, Fat 26.6, SaturatedFat 10.6, Cholesterol 457.3, Sodium 447.5, Carbohydrate 13.1, Fiber 1.6, Sugar 2.1, Protein 21.8

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