Revisit your breakfast classics with this country-style souffléed omelette recipe. Made with bacon, potatoes and cheese, this recipe is perfect for your sunday brunches!
Cooking time
40 min.
Cooling time
40 min.
Preparation time
15 min.
Serves
8 to 12 servings
Ingredients
- 2 tbsp (30 mL) olive oil
- 2 tbsp (30 mL) butter
- 8 slices of lean bacon, chopped
- 2 large potatoes, peeled and cut in cubes
- 2 onions, chopped
- 4 garlic cloves, finely chopped
- 2 tsp (10 mL) fresh thyme, chopped
- 2 tsp (10 mL) fresh oregano, chopped
- 6 oz (180 g) cheddar cheese, grated
- 12 eggs
- 1 container (237 mL) 15% M.F. Québon Ultra’Cream Cooking Cream
- 2 tbsp (30 mL) baking powder
- 1/4 cup (60 mL) fresh parsley, chopped
- 1/2 tsp (2 mL) ground cayenne pepper
- Salt and pepper, ground
Preparation
- Preheat the oven to 180° C (350° F).
- In a 25 cm (10”) frying pan that go in the oven, melt butter in oil and cook bacon with potatoes, onions and garlic until the onions are lightly browned.
- Add thyme and oregano.
- Season and garnish with cheese.
- In a large bowl, thoroughly whip the eggs and cream together.
- While whipping continually, sprinkle in the baking powder; add the parsley and the cayenne pepper.
- Season and pour the mixture into frying pan.
- Bake for 40 to 50 minutes, until the omelette is puffed up, browned on top, and cooked throughout. The omelette will flatten a little when taken from the oven.
Tips
If desired, add ham and mushrooms to the potato and onion mix.
