Irishman's Omelet For One

1
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"Very easy straight forward recipe. Use more bacon if you like."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (551 g)
  • Calories 892.4
  • Total Fat - 51.6 g
  • Saturated Fat - 16.1 g
  • Cholesterol - 521.6 mg
  • Sodium - 1787.1 mg
  • Total Carbohydrate - 54.1 g
  • Dietary Fiber - 6.9 g
  • Sugars - 9.6 g
  • Protein - 51.5 g
  • Calcium - 132.9 mg
  • Iron - 5.2 mg
  • Vitamin C - 54.3 mg
  • Thiamin - 0.6 mg

Step 1

Fry the bacon until crisp, set aside drain most of the fat from the pan.

Step 2

Fry the onion in the same pan until they are translucent.

Step 3

Add potatoes, herbs, bacon, season with salt and pepper.

Step 4

Pour in the eggs, cook over medium heat, cover pan, cook approximately 5-10 minutes or until the eggs are set.

Step 5

Do not have the heat too high or you will burn the bottom

Tips & Variations


No special items needed.

dienia b

I love this combo of flavors a very filling dish

review by:
(20 Nov 2020)

Mikekey

Great way to use some leftover cooked potatoes. I doubled it to make omelet for two. The only thing that would make it more Irish would be to add some Dubliner Cheddar, which I will do next time. We had it for our "Breakfast for Dinner" night.

review by:
(17 Feb 2016)

Chef shapeweaver

This recipe was made on 12/9 for my breakfast and most importantly the " Alphabet Recipe Tag " game. I had some leftover potatoes which had onions and bacon in them, which I thought would work pretty good in this recipe.Unfortunately I didn't have the fresh parsley or the chives, and had to use dried. I really enjoyed this omelet. Thanks for posting and, " Keep Smiling : )"

review by:
(9 Dec 2013)

Derf "RIP" Forever in our Kitchen

wow that is one very Irish, very filling, very delicious omelette!! I made it as written except i left the salt out, enough salt in the bacon, fresh chives/parsley from the garden and a new potato with red onion, and lots of pepper. mmm mmm good!!!

(11 Jul 2013)