Makes 3-4 Servings

½ cup bacon
½ yellow onion, minced
2 cloves garlic, minced
2 medium sized potatoes, peeled and sliced
1 medium sized tomato, sliced
6 extra large eggs
4 tb milk
½ tspn salt
¼ tspn pepper
½ cup Gruyere cheese, finely grated (can be substituted with any other cheese)


Prep time: 10 minutes  |  Cook time: 20 minutes

This omelet is not just for a hangover.  Serve it for dinner with a side of salad and a nice crisp white wine.

Preheat oven to broil on high and move the rack about 6 inches away from the top.  In a bowl, whisk eggs, salt and pepper together.

In a non-stick oven safe skillet heated to medium heat, brown the bacon until fully cooked and it has rendered it’s fat.  Take out the bacon with a slotted spoon and put on paper towel.  Meanwhile the bacon is de-greasing, in the bacon fat on the skillet, lower heat to medium low and cook the onions for approximately 4-5 minutes.  Add garlic and cook for another minute.  With a  slotted spoon take out the onions and garlic mixture and put into a mixing bowl, add the bacon from the paper towel, mix together and set aside.

Turn the heat back to medium and lay out a layer of sliced potatoes on the skillet, cover and cook for approximately 8-10 minutes stirring occasionally.

Meanwhile the potatoes are cooking add 6 eggs, milk, salt, pepper in a medium sized bowl and whisk until just mixed.

Once the potatoes pierce easily with a knife top with mixture of bacon, onion and garlic. Arrange sliced tomatoes on top and pour the egg mixture on top of everything.  Using a spatula tilt the sauté pan and lift the omelet to let the liquid eggs go under and cook.  Keep doing this until the eggs are almost all cooked.  Sprinkle with cheese and put under a broiler set to high for 2 minutes.  Keep checking the pan to make sure that the cheese does not burn.

Take out of the oven and set aside for 5 minutes to cool.  Serve with a salad nice glass of wine, mimosa, or coffee.  Enjoy!


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