Open-Faced French Country Omelet

• 4 slices thick-sliced bacon, finely chopped
• 1/2 lb thin-skinned potato, scrubbed and cut into 1/4 inch cubes
• 1 small onion, chopped
• 1 garlic clove, minced
• 8 large eggs
• 3/4 cup monterey jack cheese, divided
• 2 tablespoons minced parsley
• pepper
• light sour cream (for garnish)

1. In a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat.
2. Stir often until bacon is crisp and potatoes are browned, about 20 minutes.
3. Spoon mixture into a bowl and keep warm.
4. While bacon mixture cooks, beat eggs in a bowl until blended.
5. When bacon mixture is done, transfer to bowl and pour eggs into frying pan.
6. Cook on medium-low heat until eggs on bottom begin to set; push aside or lift cooked egg to let liquid egg flow to bottom of pan. Repeat until eggs are softly set but still creamy-looking on top, about 7 minutes total.
7. Preheat broiler.
8. Sprinkle eggs with half of cheese.
9. Top with bacon mixture and sprinkle with remaining cheese.
10. Broil omelet 6 inches from heat until cheese is melted, about 2 minutes.
11. Sprinkle with parsley.
12. Cut in wedges to serve.
13. Season and garnish to taste with pepper and sour cream.

bacon, thinskinned potato, onion, garlic, eggs, monterey jack cheese, parsley, pepper, light sour cream

Taken from www.food.com/recipe/open-faced-french-country-omelet-34882 (may not work)