Thank you all so much for your loving support over the past few days. I’m not quite ready to dive back into regular blogging, but getting into a routine feels right — and I miss you all.
I made this omelet last Saturday, and, surprisingly, there was no bacon. I’m even thinking about giving bacon up for Lent. Yes, Lent started last week, but it wasn’t on my radar until recently. I haven’t had bacon all week, and I suspect it’ll be a real challenge. I might even fry a little just to smell it — that may help with withdrawal.
I love putting potatoes into an omelet rather than serving them on the side. I chop Yukon Gold potatoes very small, then sauté them in a skillet with a bit of olive oil. Once they’re golden and crisp, I add sweet shallots.
The kitchen smelled heavenly — almost as amazing as the scent of bacon.
I also stirred fresh tarragon into the eggs. I had some left over from a recent meal and it added a bright, subtle herbal note. I may be developing a bit of a tarragon habit.
An omelet isn’t an omelet to me unless it includes cheese. Truth be told, life feels better with cheese. I considered giving up cheese for Lent, but it’s become a convenient protein source for me, and I don’t want to waste the wedges I already have in the fridge.
I folded melty, creamy brie into this omelet. The combination of crispy potatoes, aromatic tarragon, and soft brie was one of the best omelet experiences I’ve had — the flavors blended perfectly.
Crispy Potato and Brie Omelet
Serves 1–2
Ingredients
- 1 Yukon Gold potato, chopped into tiny pieces
- 1/2 shallot, chopped
- 1 tablespoon olive oil
- 2 whole eggs
- 2 egg whites
- 2 tablespoons heavy cream
- 1 tablespoon fresh tarragon, chopped
- 1 1/2 oz brie cheese
- Salt and pepper to taste
Method
Heat the olive oil in a small skillet over medium-high heat. Add the chopped potatoes and cook until golden and crisp, about 6–8 minutes. Add the shallots and sauté until translucent. In a bowl, whisk together the eggs, egg whites, heavy cream, tarragon, salt, and pepper.
Pour the egg mixture over the potatoes and onions and let it set for about 5 minutes. Use a spatula to loosen the omelet and flip it. Place the brie on top, fold the omelet in half, and serve immediately.
What’s your favorite omelet combination? And what have you been up to lately? For the first time in almost six months, I marked everything as read in my Google Reader for six days straight — who knew cutting out bacon might make me feel more disconnected than anything else.