Country Omelette For Two Recipe
Ingredients
| Bacon Slices | 2 | |
| Walnut halves | 8 | |
| Potato | 1/4 Cup (16 tbs), skinned | |
| Onion | 1/4 Cup (16 tbs), diced | |
| Butter/Margarine | 2 Tablespoon | |
| 3 or 4 large eggs, lightly beaten | ||
| Swiss Cheese | 1/4 Cup (16 tbs), finley diced | |
| Shredded Swiss cheese | 2 Tablespoon | |
| Parsley | 1 Tablespoon, minced | |
| Sour cream | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
In a 10- to 12-inch frying pan, cook bacon over medium heat until crisp.
Lift out, drain briefly on paper towels, break into pieces, and set aside.
Add walnuts to drippings and stir until lightly browned, 1 to 2 minutes.
Set nuts aside.
Discard all but 2 tablespoons of the drippings.
Add potato and onion and reduce heat to medium-low.
Cook, stirring, until potatoes are soft to bite but only slightly browned, about 10 minutes.
Remove from pan and keep warm.
Wipe frying pan to remove any browned particles, then add butter and melt over medium-low heat.
Pour in eggs.
When eggs begin to set, push cooked portion aside to allow uncooked portion to flow underneath.
When top of omelet is almost set, sprinkle evenly with potato mixture, diced cheese, bacon, shredded cheese, and parsley.
Mound sour cream in center of omelet.
Garnish with walnuts.
Cut into wedges to serve; season to taste with salt.
Lift out, drain briefly on paper towels, break into pieces, and set aside.
Add walnuts to drippings and stir until lightly browned, 1 to 2 minutes.
Set nuts aside.
Discard all but 2 tablespoons of the drippings.
Add potato and onion and reduce heat to medium-low.
Cook, stirring, until potatoes are soft to bite but only slightly browned, about 10 minutes.
Remove from pan and keep warm.
Wipe frying pan to remove any browned particles, then add butter and melt over medium-low heat.
Pour in eggs.
When eggs begin to set, push cooked portion aside to allow uncooked portion to flow underneath.
When top of omelet is almost set, sprinkle evenly with potato mixture, diced cheese, bacon, shredded cheese, and parsley.
Mound sour cream in center of omelet.
Garnish with walnuts.
Cut into wedges to serve; season to taste with salt.
Chef
