Due to a minor miscommunication between my husband and I, we had 5 and a half dozen eggs in our refrigerator. That’s 66 mother-friggin’ eggs. Yeah. I know.
I should really be writing a post called “101 Ways to Eat an Egg”, since that’s all we’ll be having for the next 3 weeks, but instead I would like to feature this fabulous recipe from Ina Garten, “The Barefoot Contessa”.
I have her cookbook Back to Basics: Fabulous Flavors from Simple Ingredients, and it’s one of my favorites I’ve ever owned. Everything in it is amazing, simple to make, and uses only a few quality ingredients.
My favorite recipe from the book is probably her French Country Omelette. (Click the link for the recipe.) Man, is it good. I think the secret is cooking the potatoes in the bacon grease. It makes them so flavorful. (Then you drain the potatoes, and discard the grease.)
I have to double, or even triple it for my family, so I cook it more like a frittata, and call it such. She has you cook it in the oven the whole time once you add the eggs, for about 8 minutes. I leave it on the stovetop until the edges set, then put it in the oven for about 12-16 minutes.
A very satisfying recipe. Tastes great served with asparagus. If you make it, let me know!