Country Omelet
"The toppings for this open-faced omelet are an effective contrast of both flavors and textures: crunchy bacon, bits of cooked potato and onion, chewy cheese, cool sour cream, and crisp sauteed walnuts. From Sunset Cooking for Two: Eggs and Cheese."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (186 g)
- Calories 429
- Total Fat - 34.2 g
- Saturated Fat - 17.1 g
- Cholesterol - 382.5 mg
- Sodium - 671 mg
- Total Carbohydrate - 5.3 g
- Dietary Fiber - 0.4 g
- Sugars - 1.4 g
- Protein - 24.6 g
- Calcium - 291.7 mg
- Iron - 1.9 mg
- Vitamin C - 4.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a wide frying pan, cook bacon over medium heat until crisp and browned.
Step 2
Lift out bacon, break into pieces, and set aside.
Step 3
To drippings, add walnuts and cook, stirring, over medium heat 1 to 2 minutes or until lightly browned; set nuts aside.
Step 4
Discard all but 2 tablespoons drippings.
Step 5
Add potatoes and onions and cook, stirring, over medium-low heat until potatoes are soft to bite but only slightly browned (about 10 minutes); remove from pan and set aside; keep warm or reheat.
Step 6
Clean frying pan to remove any browned particles, then melt butter over medium-low heat.
Step 7
Pour in eggs, pushing them from bottom as they set, allowing uncooked portion to flow down under.
Step 8
When top of omelet is almost set but still a little liquid-looking, sprinkle evenly with potatoes, diced cheese, bacon pieces, shredded cheese, and parsley.
Step 9
Mound sour cream in center of omelet.
Step 10
Garnish with toasted walnuts.
Step 11
Cut into wedges to serve.
Tips
No special items needed.
2 Reviews
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