Country Omelette Brunch

I am coming down the home stretch at school.  It’s exam week which means 1/2 days and rushed grading (we have a 24 hour turn around time with grades!). It’s strange to think this is my last year teaching, I am definitely excited to move on to whatever awaits but as I was packing up all of my books at school the other day I felt nostalgic for my first year teaching when I was so passionate and eager to get started.  Funny how times change and maybe a little sad.

How I look while rapidly grading 100+ exams

How I look while rapidly grading 100+ exams


At this time of year I always really value the weekends and time to relax with my friends, which is why I arranged a brunch a few weekends ago. Selfishly, I must admit that a big part of the reason I hosted this brunch was because I made a recipe and thought it was so darn good that I wanted to show it off.  But also spend time with friends, that too.

This recipe comes from Ina Garten (I’ve changed a few things) and it feels more like a frittata to me than an omelette, but I guess that’s why it’s “country.” The omelet contains bacon and white potatoes that are cooked to a crispy golden in the bacon fat.  After popping the whole thing into the oven to set, I add some green onion and a dash of Maldon salt.  I served this dish with a salad of my own creation: spring greens topped with broiled grapefruit slices and toasted walnut.  I made a dressing with some of the grapefruit juice and champagne vinegar.  This crisp salad cut through the heaviness of the omelette very well.

Next time you’re looking for a brunch dish, give this a try.  I cooked the bacon and potatoes before everyone arrived so there was minimal work for me to do when the guests arrived (and of course gather around the kitchen island to stare me down as I cook!)

French Country Omelette (2 servings)


  • 2 white potatoes, cut into 1/2 thick slices (see my picture)
  • 5 eggs, whisked together with a little milk and salt and pepper
  • 3 slices of bacon, cut into 1/2 inch strips
  • 1 tablespoon butter
  • Maldon salt (optional, but goooood!)
  • Green onion, sliced


  1. Preheat the oven to 350.  Cook the bacon until it is crispy and then remove it to a paper towel lined plate to drain. ( use a 10″ pan that is safe in the oven)
  2. Turn down the heat on the pan (I even move it to another burner sometimes) and add the potatoes carefully.  The grease can and will splatter.  I find the best method is tilting the pan so that the grease goes to one side and then slide the potatoes in. Add a little salt and pepper
  3. Cook the potatoes on a medium-low heat for about 10 minutes until they are softened and golden.  When they are cooked, remove them to the same plate as the bacon.

    Potato goodness--while I was cooking I gave some of these to Mateo, my friend's 1 year old son, to tide him over.

    Potato goodness–while I was cooking I gave some of these to Mateo, my friend’s 1 year old son, to tide him over.

  4. Add the butter to the pan and let it melt.  Pour in the eggs and add the potatoes and bacon back to the egg, distributing evenly.
  5. Place the pan in the oven until the egg is set, about 8 minutes.
  6. Remove from oven and top with the green onion and Maldon salt.  Cut the omelette in half and slide onto a plate.  Excellent with a green salad

Just out of the oven and ready for final touches


Tags: , , , ,

Categories: Appetizer, Recipes


A former English teacher living in Stuttgart, Germany who finds some sanity and peace through cooking.


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One Comment on “Country Omelette Brunch”

  1. Deborah
    June 13, 2013 at 7:35 am #

    perfect comfort food for a brunch!

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