Potato & Bacon Omelet

Potato & Bacon Omelet
Photo by Scott Phillips


  • 1/8 tsp. kosher salt
  • 2 pinches kosher salt
  • 1 tsp. unsalted butter
  • 1 thick slice bacon, cut into ¼-inch dice
  • 1 tsp. olive oil
  • 2 Tbs. grated Cheddar
  • 1 scallion, root end trimmed, sliced 1/16 inch thick, green part included
  • + 6 more ingredients
    • 4 grinds freshly ground black pepper
    • Several grinds freshly ground black pepper
    • 1/3 cup diced Yukon Gold potato (¼-inch dice)
    • 1 Tbs. water
    • 1 tsp. chopped fresh flat-leaf parsley
    • 2 large or extra-large eggs

Cook the potatoes in well-salted boiling water until tender, 3 to 4 min. Drain and set aside (you’ll have about 1/4-cup). In a small skillet over medium heat, cook the diced bacon until browned but not crisp. Pour off and discard all but 1 tsp. of fat. Reduce the heat to medium low. Stir in the s...

View full recipe at Fine Cooking


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