Open-Faced French Country Omelet - cooking recipe

Ingredients

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)

Preparation

In a 10-inch ovenproof, nonstick frying pan, combine bacon, potatoes, onion and garlic over medium heat.
Stir often until bacon is crisp and potatoes are browned, about 20 minutes.
Spoon mixture into a bowl and keep warm.
While bacon mixture cooks, beat eggs in a bowl until blended.
When bacon mixture is done, transfer to bowl and pour eggs into frying pan.
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.
Preheat broiler.
Sprinkle eggs with half of cheese.
Top with bacon mixture and sprinkle with remaining cheese.
Broil omelet 6 inches from heat until cheese is melted, about 2 minutes.
Sprinkle with parsley.
Cut in wedges to serve.
Season and garnish to taste with pepper and sour cream.