Crispy Potato and Brie Omelet.

Thank you all so much for your loving support over the past few days. I am not really ready to begin blogging again, but feel it’s best to get back into a routine. Plus, I miss you all!

I made this omelet last Saturday, and surprisingly didn’t add bacon. Speaking of bacon, I am thinking about giving it up for Lent. Yes, I know Lent began last week, but that was really the last thing on my mind. I haven’t eaten bacon all week, and it will be pretty darn challenging for me to give it up. I may have to fry it up just so I can smell it – it should help with my withdrawl symptoms.

I love adding potatoes to omelets instead of having them on the side. I chop them up very small, then add them to a skillet with a bit of olive oil. Once they are golden and crispy, I add in some sweet shallots.

This just made my house smell heavenly.

Almost as amazing as the delectable scent of bacon.

I also added some tarragon to the eggs, which was left over from Mr. How Sweet’s Valentine’s Day dinner. It gave a great hint of flavor. I may have a slight tarragon obsession now.

An omelet isn’t an omelet to me unless it involves cheese.

Well, let’s be honest – life isn’t life unless it involves cheese. I thought about giving up cheese for Lent, but the fact is that I use it as a protein source since I haven’t been enjoying much meat. I also don’t want to waste half the food in my fridge – yes, it’s all cheese.

Melty, creamy brie went into this omelet. The crispy potatoes, the tarragon, and the brie was the best omelet combo I have ever tasted. The flavors meshed perfectly.

Crispy Potato and Brie Omelet

Serves 1-2

I yukon gold potato, chopped into tiny pieces

1/2 shallot, chopped

1 tablespoon olive oil

2 whole eggs

2 egg whites

2 tablespoons heavy cream

1 tablespoon fresh tarragon, chopped

1 1/2 oz brie cheese

salt and pepper to taste

In a small skillet, heat olive oil on medium high heat. Add potatoes and cook until golden brown, about 6-8 minutes. Add shallots and saute until translucent. In a separate bowl, whisk eggs, egg whites, heavy cream, salt, pepper, and tarragon together.

Add egg mixture on top of potatoes and onions and let set – about 5 minutes. Slide a spatula under and flip. Add brie cheese on top and fold in half.

Serve immediately.

What is your favorite omelet combo? And more importantly, what have you been up to? For the first time in almost 6 months, I clicked ‘mark as read’ in my google reader for 6 days straight. Geeez . . . and I thought the lack of bacon gave me withdrawl symptoms.