While we’ve never been to Paris, we do love a good egg casserole for breakfast, and this one will kick off your day in style. Savory bacon, potato, and green onions pair beautifully with creamy and rich eggs in this hearty omelet. This recipe is adapted from Ina Garten’s Country French Omelet from “Barefoot Contessa back to basics“.
We adapted the recipe to be dairy-free and sugar-free. We also felt that the original portioning was too large for a standard weekday breakfast, but could be perfect for weekend brunch. Enjoy!
City French Omelet
- 4 slices sugar-free bacon
- 1.5 cups potatoes, Russet or Yukon Gold 1/2-inch-diced
- 8 large eggs
- 4 tbsp dairy-free milk
- 4 tsp dairy-free butter
- 2 tbsp green onion
- Kosher salt and freshly ground black pepper, to taste
- Preheat your oven to 350 degrees.
- Heat a deep ovenproof skillet over medium heat. Add the slices of bacon and reduce the heat to medium-low. The original recipe suggests cutting the bacon before cooking, but we waited until after it was crispy to chop it into 1/2-inch bits. Cook the bacon for about 5 minutes on each side, until it’s brown but not too crispy. Remove the bacon from the skillet and let it rest on a plate. Wrap the cooked bacon in a paper towel to soak up any additional grease.
- Add the diced potatoes to the skillet and sprinkle with salt and pepper. Since you’ll also be seasoning the eggs, be sure you don’t over-salt the potatoes. Keep the heat on medium-low and cook the potatoes for 10-12 minutes. Be sure you toss them every 3-4 minutes to ensure even cooking. While they’re cooking, chop the cooked bacon (discard the greasy paper towel) and return it to the plate. Once the potatoes are soft and slightly browned, remove them from the skillet and add them to the same plate as your chopped bacon.
- Chop the green onion finely and add to the same plate as your bacon and potatoes. This ensures they are more evenly distributed when you pour them into the eggs. The original recipe calls for chives; our local grocery store was out of stock, so we used green onions instead. Either option will be delicious.
- In a medium bowl, beat the eggs and non-dairy milk together. Season the eggs with salt and pepper. The original recipe suggests that you’ll need to drain your skillet of bacon fat, but when we used thin-sliced Paleo bacon, we didn’t have additional fat to drain. If there is fat in the skillet after you remove the potatoes, pour it out before you add the eggs. Add the non-dairy butter to the empty skillet, lower the heat to low, and pour the eggs into the pan. Evenly sprinkle the bacon, potatoes, and green onion mix over the top and then place the pan in the oven for 8-10 minutes, just until the eggs are set. With the help of a rubber spatula you should be able to slide the entire omelet onto a plate after you remove it from the oven.