Total Time
40mins
Prep 10 mins
Cook 30 mins

This is a delicious weekend brunch omelet or a special breakfast when you have guests. We serve it with biscuits and fresh fruit slices. You won't leave the table hungry!

Ingredients Nutrition

Directions

  1. Place potatoes in a sauce pan and cover with water and a dash of salt.
  2. Bring to a boil and cook for 10 minutes after reaching the boiling point.
  3. Drain and set aside.
  4. Cook the bacon in a large skillet.
  5. Remove the bacon and set aside.
  6. Fry the drained potatoes in the bacon grease for about 5 minutes.
  7. Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
  8. Saute the mixture a few minutes.
  9. Meanwhile beat the eggs in a medium bowl with milk.
  10. Add salt and pepper.
  11. Add the egg mixture to the potato mixture.
  12. Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
  13. When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
  14. Slice into 4 wedges and serve.
Most Helpful

5 5

I really enjoyed this... especially after looking at the calorie and nutrition profile. It was very tasty and tasted well reheated for my lunch the next day.

5 5

What a treat this was. I cut it back to a one person omelete with no problem. I took a shortcut with the potatoes - I always make some extra oven fries on Saturday night and then warm them as hash browns for sunday Brunch - worked in this recipe too Thanks PanNam for a lovely Brinch