In the early days of our marriage, I used to make omelets, frittatas, and egg foo young. Easy enough for just a couple of us. As the family grew and our boys became young men, I could see that an omelet was not filling them up for dinner. So I began to try the hearty campfire egg dish. With biscuits and a vegetable, there seems to be enough to hold them over–at least for a while.
10 strips of bacon fried crispy
1 large Russet potato, cubed (you may want to use another partial potato depending on how filling you want the omelet
1/2 to 1 medium onion, sliced (taste preference)
12-14 eggs (for our family of four)
1) Brown the bacon in a frying pan. Do not cook it in the microwave because you will need the fat from the bacon to brown the potato.
2) Remove the bacon from the frying pan and set on a paper towel to drain.
3) Brown the cubed potatoes until 1/2 done and then add the onion to flavor the potatoes and brown slightly. You could salt the mixture at this time to taste.
4) While the potatoes are browning, mix the eggs, adding about 3 TBLS of water or milk to fluff them.
Most or all of the fat should have been used up in frying the potatoes. If not, drain the bacon fat out, leaving only about 1 TBL in which to cook the omelet.
5) Turn the flame to medium heat, pour in the eggs and crumble the cooked bacon on top. Allow the eggs to cook into one large, circular frisbee-like object. Keep tilting the pan and pouring the liquid egg to the bottom of the pan to allow the runny portions to cook.
6) If you have a large spatula, you can flip the omelet or fold it in half. As I prefer a well-cooked omelet, I usually wind up with some crumbly sections to my egg dish. Still tastes yummy.
7) Cook a few minutes longer and Serve.
Does this count as a Chicken Dish? You know–’cause eggs come from chickens.
For an explanation of the Chicken Mania
at our house see last week’s Food on Fridays post.
From My Heart to Yours,
Linking with Food on Fridays