Farmer's Omelet
photo by lazyme
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 2 large potatoes, diced
- 4 ounces button mushrooms, sliced
- 3 slices bacon, cut in 1 inch" pieces
- 1⁄2 cup frozen peas
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced fresh chives
- 6 eggs
- 1⁄2 cup milk
- salt & freshly ground black pepper
directions
- Place potatoes in a sauce pan and cover with water and a dash of salt.
- Bring to a boil and cook for 10 minutes after reaching the boiling point.
- Drain and set aside.
- Cook the bacon in a large skillet.
- Remove the bacon and set aside.
- Fry the drained potatoes in the bacon grease for about 5 minutes.
- Add the mushrooms, peas, bacon, parsley and chives to the potatoes.
- Saute the mixture a few minutes.
- Meanwhile beat the eggs in a medium bowl with milk.
- Add salt and pepper.
- Add the egg mixture to the potato mixture.
- Cook slowly and lift the cooked egg portions occasionally to allow the uncooked egg portions to reach the bottom of the pan.
- When the eggs are completely set and cooked throughout, turn upside down onto serving platter.
- Slice into 4 wedges and serve.
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Reviews
-
We really loved this filling, delicious omelet. I've never had peas in an omelet before, but they worked really well with the mushrooms, bacon, and potates. I made it in my cast iron skillet and after adding the eggs, I cooked it on the stovetop until the bottom was set. I then put it under the broiler to finish cooking. I ate my plain, but my hubby put salsa on his (I doubt the Welsh do this). **Made for 2017 Culinary Quest - Wales for the Smok'in Chefs**
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We loved the flavors! Anytime potatoes and bacon are involved, I know there won't be any leftovers. I made the full recipe for 2 people and we ate it all! The only change I'll make next time is to turn this into a scrambled eggs recipe. By the time the thick layer of egg mixture was cooked, the bottom had almost burned. I was able to take that layer off and all was good, but next time I think I'll just scramble the eggs into the veggie/bacon mixture. Thank you for such a yummy breakfast treat!
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Very enjoyable egg dish indeed. I followed the recipe except I used scallions in place of the chives and crisped up the potatoes separately and again with the mushrooms. Because of the volume, it is quite difficult to roll it out of the skillet to form it into an omelet, therefore it was served as more of a frittata. Next time I will cook the egg mixture separately, top it with the filling and then roll it, but frittata is just fine too! Either way it is tasty and filling. We had it for a breakfast for dinner meal along with some French Toast. Thank you Pan Nan for sharing. Made it for CQ4, 2017 - Wales.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas