Country French Omelette

• Gluten free

• Meat

  • 4 slices Wright bacon

• Produce

  • 2 tbsp Chives
  • 1 Shallot, small
  • 3 Yukon gold potatoes, medium

• Refrigerated

  • 5 Great value eggs, large

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 oz Chevre goat cheese
  • 3 tbsp Milk

Found on cookingwithruthie.com

Description

Ingredients

• 5 extra large Great Value® eggs
• 4-5 slices Wright® Bacon
• 1 tablespoon olive oil
• 3-4 yukon gold potatoes, medium diced
• 3 tablespoons milk
• 1 shallot, small diced
• ½ teaspoon sea salt
• ¼ teaspoon pepper
• 2 tablespoons chopped chives, for serving
• 4 ounces chevre goat cheese, for serving

Directions

• Preheat oven 350 degrees F.
• In a 10 inch oven proof skillet, over medium high, cook bacon 4-5 minutes or until nicely browned.
• Remove from pan; set aside.
• Remove excess grease from pan, add olive oil, potatoes, and shallot.
• Reduce to medium low and cook 7-8 minutes until tender and edges are crisp; stirring occasionally.
• Mean while; in a small bowl whisk eggs, milk, salt and pepper.
• Add bacon back into skillet and stir to combine.
• Evenly pour egg mixture over skillet and place into oven to bake approximately 8 minutes or until eggs are set.
• Slice and serve with chives and chevre goat cheese.
• Enjoy!