Open-Faced French Country Omelet

Ingredients

• 4 slices thick-sliced bacon, finely chopped
• 1/2 lb thin-skinned potato, scrubbed and cut into 1/4 inch cubes
• 1 small onion, chopped
• 1 garlic clove, minced
• 8 large eggs
• 3/4 cup monterey jack cheese, divided
• 2 tablespoons minced parsley
• pepper
• light sour cream (for garnish)

Directions

1. 1

   In a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat.

2. 2

   Stir often until bacon is crisp and potatoes are browned, about 20 minutes.

3. 3

   Spoon mixture into a bowl and keep warm.

4. 4

   While bacon mixture cooks, beat eggs in a bowl until blended.

5. 5

   When bacon mixture is done, transfer to bowl and pour eggs into frying pan.

6. 6

   Cook on medium-low heat until eggs on bottom begin to set; push aside or lift cooked egg to let liquid egg flow to bottom of pan. Repeat until eggs are softly set but still creamy-looking on top, about 7 minutes total.

7. 7

   Preheat broiler.

8. 8

   Sprinkle eggs with half of cheese.

9. 9

   Top with bacon mixture and sprinkle with remaining cheese.

10. 10

    Broil omelet 6 inches from heat until cheese is melted, about 2 minutes.

11. 11

    Sprinkle with parsley.

12. 12

    Cut in wedges to serve.

13. 13

    Season and garnish to taste with pepper and sour cream.