‘Barefoot Contessa’ Ina Garten’s Country French Omelet Is a Foolproof Breakfast Recipe That’s So Filling
Barefoot Contessa star Ina Garten has a foolproof breakfast idea that is a snap to pull together and is easily customizable. Find out how to make Garten’s country French omelet recipe, an elegant spin on a classic frittata.
Ina Garten said this breakfast is ‘incredible’
Garten demonstrated the beautiful breakfast recipe on her Barefoot Contessa cooking show, beginning with a story about her travels with her husband Jeffrey to Paris.
“Jeffrey and I have this crazy routine when we go to Paris,” she explained. “I have no idea why it started, but you fly all night and arrive in the morning. We always go home, drop our bags, have breakfast, and then we go right out for lunch.”
Their go-to is a country French omelet she calls “incredible.”
Garten showed just how quick and easy you can pull together the omelet at home, beginning with cooking the bacon in a frying pan until it’s browned. Once the bacon is cooked and removed, she added the diced potatoes to cook in the bacon fat until tender and removed them from the pan.
She beat the eggs together with a splash of milk, salt, and pepper and cooked it in the pan with melted butter.
Garten added in the bacon and potatoes, spread everything evenly in the pan, and topped it with chopped chives. Then the omelet is baked and done in under 10 minutes.
Ina Garten’s country French omelet is so easy and satisfying
Garten learned a big lesson about making breakfast for guests when she decided to make custom omelets for each person at a brunch. “The first time I ever made eggs for a crowd, I did a party when I was really young, Jeffrey and I were first married,” she told FN Dish.
“I made omelets for each person,” she added. “Trust me, that was a bad idea.” Instead, this hearty omelet can baked in the oven and feeds multiple people. (The recipe can be found on The Food Network website.)
Ingredients
- 1 tablespoon olive oil
- 3 slices thick-cut bacon, cut into 1-inch pieces
- 1 cup (1-inch-diced) unpeeled Yukon Gold potatoes
- Kosher salt and ground black pepper
- 5 extra-large eggs
- 3 tablespoons milk
- 1 tablespoon unsalted butter
- 1 tablespoon fresh chopped chives
Preheat the oven to 350 degrees Fahrenheit.
Heat the olive oil in an oven-proof pan over medium heat. Add the bacon and cook it over medium-low heat for 3 to 5 minutes, stirring occasionally. Remove the bacon with a slotted spoon.
Add the potatoes to the pan and sprinkle with salt and pepper, cooking 8 to 10 minutes, until tender and browned. Flip the potatoes often so all sides brown. Remove the potatoes and drain the bacon grease.
Beat the eggs, milk, ½ teaspoon salt, and ¼ teaspoon pepper together. Melt the butter in the pan, swirling to coat the entire bottom. Reduce the heat to low and pour the eggs in the pan, then add the bacon, potatoes, and chives.
Bake for 8 minutes, until the eggs are set.
