French Country Omelet

Prep Time
Cook Time
Ready In

"French Country Omelet This is absolutely one of my favorite go-to recipes. It can be varied in so many ways...depending on what you have on hand! Paula George This is great for breakfast, brunch or dinner! Enjoy!"

Original recipe yields 5 servings


  • Serving Size: 1 (360.2 g)
  • Calories 523.6
  • Total Fat - 28.1 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 317.9 mg
  • Sodium - 966.2 mg
  • Total Carbohydrate - 34.5 g
  • Dietary Fiber - 5.2 g
  • Sugars - 4.2 g
  • Protein - 32.2 g
  • Calcium - 206.9 mg
  • Iron - 2.9 mg
  • Vitamin C - 20.7 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 350.

Step 2

Cook bacon over medium heat(I use the lid to my Lodge 10" cast iron combo skillet);

Step 3

Crumble and set aside.

Step 4

Reserve 2 Tbsp. drippings.

Step 5

Add potatoes and onions and cook until lightly browned.

Step 6

Beat together eggs, half & half, salt and peppers.

Step 7

Reduce heat to medium-low.

Step 8

Pour over potatoes.

Step 9

Cook 2-3 minutes.

Step 10

Top with crumbled bacon.

Step 11

Sprinkle with cheese and chives.

Step 12

Place skillet in oven and cook 5-6 minutes until eggs are set.

Step 13

*Variations: Use 1/2 lb. bulk sausage, crumbled and browned.

Step 14

Use 1 cup diced ham, browned in 2 Tbsp. butter and 1 Tbsp. oil.

Step 15

Use pepper jack cheese or sharp cheddar cheese.

Step 16

Add 1 cup sliced mushrooms 2-3 minutes before potatoes and onions are done

Step 17

Great served with sliced tomatoes, wheat toast!

Tips & Variations

No special items needed.



Having an exceptionally early start to my day I decided to have my special weekend breakfast this morning. I too cut mine back to serve one, used bacon, since I did mine stove top I did a rough grate on the potato. Have to say I was very impressed with your French Country Omelet. So much so I may have another on Sunday! Looking forward to using the oven method when having a family weekend. Added to my Breakfast Cookbook.

review by:
(20 Apr 2018)

Bergy (RIP" Forever in our Kitchen)

A very satisfying omelet. Perfect for Brunch, Lunch or Dinner. I used ham, cut the reipe back to one serving (2 eggs). Made it all stove top. Used a herb Gouda cheese. It got a bit browner than I would normally cook it - still delicious.

(7 Aug 2016)