Saturday Morning Omelet

My husband and I are home most Saturday mornings.  After a week of getting up early to hurry off to our work places, we look forward to preparing breakfast together in our kitchen to kick-off the weekend.  My husband is the one who usually makes the eggs (usually his famous cheese eggs), but on this particular Saturday I took charge and said it was time for one of my open-faced omelets.  My husband didn’t complain, because he loves my eggs as much as I love his.
Open-Faced Omelet
1 tablespoon olive oil
2 tablespoon unsalted butter, divided
1 cup diced, potatoes (unpeeled)
4 slices of bacon, cut into small pieces
6 large eggs
2 tablespoons milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon fresh parsley, chopped fine
1/2 teaspoon fresh chives, chopped fine

Preheat oven to 350 degrees. In a small saucepan, cover potatoes with water and bring to boil.  Cook just until tender.  Drain and sit aside.  Heat round ovenproof stainless skillet.  Add olive oil and bacon. Cook until crisp.  Move to plate lined with paper towels to drain.  Remove bacon grease from pan and add butter.  Melt and then add potatoes to pan.  Toss and cook till slightly browned.  Remove potatoes from pan to drain on plate lined with paper towels.  In a medium bowl, mix eggs, milk, salt and pepper.  Whisk mixture until smooth.  Melt remaining butter over low heat in same skillet.  Pour in eggs.  Don’t stir.  Sprinkle potatoes, bacon and all remaining ingredients evenly over eggs.  Do not stir.  Move pan to preheated oven and bake for approximately 18 minutes, or until center of omelet is cooked.  Slide omelet on plate and cut in half to share.   

I prefer Yukon Gold potatoes. 

The flat end to this slotted spoon makes removing items from pan a snap.  
Savannah Bee Company – Winter White Honey
One of my favorite things!
Great on English muffins!