One of my favorite meals is brunch. While there are tons of great brunch recipes, one of my favorites is the “Country French Omelet” paired with a healthy platter of fruit and served with mimosas.
The Country French Omelet recipe comes from the Back to Basics cookbook by Ina Garten, The Barefoot Contessa. You can buy the book in the widget below and the recipe is directly linked here.
Make sure to brown the Yukon gold potatoes first. I prefer a cast iron pan like this one.
Bacon & minced chives. Depending on personal preference, cooking bacon can be done three ways: oven (about 375-400 degrees for about 15-25 depending on your oven, cook on aluminum foil so you do not have to clean up grease), stovetop (in a skillet but make sure you have a splatter screen), or microwave (usually about 1 minute of cooking per piece of bacon). These days, I rarely cook bacon over the stovetop because of splattering grease and in my opinion, bacon cooks just as easily and tastes as good baked in the oven or cooked in the microwave.
Slight deviation from the BC recipe: I cook the omelet over the stove in my favorite cast iron pan for about 6-8 minutes or until the eggs begin to “set”, then I transfer to the broiler set on high for about 8 minutes or so. Note: whenever broiling an item, watch it closely—it can go from done to burnt quickly because of the high level of heat.
Finished tablescape. Voila!
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