It is time to showcase my herbs!! They have absolutely gone crazy this summer, and it has been so fun using them to inspire new recipes. Let me begin with chives.
Chives are probably one of the easiest herbs to grow. When I bought my plant, I did research to see if there were any special growing instructions...Nope! Plant. Put it in a sunny place. Watch it grow. It was that simple! It has a light onion-y taste that is best used to round out a dish right before you serve it. It is usually used as a garnish, but my mom always mixes it with butter to put on rolls, steak, potatoes or practically anything. It is divine!
I had a tough time deciding which recipe I was going to choose for my "chive" recipe, but I kept coming back to this one. I found it in an Ina Garten cookbook called Back to Basics, and trust me, it is very basic...but delicious. When some people think of Ina, they think of expensive ingredients like truffle butter, soppressata, and gruyere cheese, but I probably spent less than 5 dollars on this entire recipe. It is super easy, very comforting, and hardly any clean up... basically I just had to share it!
Coat the bottom of your pan with olive oil
While the oil heats up, measure out 1 cup of diced potatoes. Ina suggests using Yukon gold potatoes, but I only had red potatoes on hand. This was one large red potato.
Dice 3 slices of thick cut bacon, and put in your olive oil
In a medium bowl, crack five large eggs
Add 3 tablespoons of milk
1/2 teaspoon of salt
and 1/4 teaspoon of pepper
Wisk these ingredients together
Remove the bacon from the pan and place on a paper towel to drain. Add the potato to the pan...
Let the potato cook until it is crisp and remove it from the pan as well.
Cut 1 TBSP of unsalted butter
Remove the remaining fat in the pan and melt the butter in the pan. Pour the egg mixture over the butter and stir in the bacon and potatoes. Place the entire pan into the oven at 350 degrees for 8 minutes.
While the omelet is cooking, trim some chives and cut them into small pieces
Remove the pan from the oven and sprinkle the chives on top.
Look at those beautiful colors!
Country French Omelet
1 TBSP of olive oil
3 slices of thick cut bacon, cut into 1 inch pieces
1 cup of diced red potato
Kosher salt and black pepper
5 extra-large eggs
3 TBSP of milk
1 TBSP of unsalted butter
1 TBSP of fresh chopped chives
-Preheat your oven to 350 degrees
-Heat olive oil in an ovenproof pan over medium heat. Cut the bacon into 1 inch slices and put in pan. Cook until crisp. While the bacon is cooking, crack the 5 eggs into a medium bowl. Add the salt, pepper, and milk. Wisk the ingredients together and set aside.
-Remove the bacon from the pan and let it drain on a paper towel. Cook the potatoes in the reserved bacon fat until browned on the outside and soft on the inside. Remove the potatoes from the pan and drain the remaining fat.
-Place the butter in the pan and let it melt. Pour the egg mixture into the pan and stir in the bacon and potatoes. Put the pan into the preheated oven and let it cook for 8-10 minutes.
-Remove the pan from the oven and sprinkle the omelet with chives.
The omelet can serve two on its own or you can serve four with a side salad for a light lunch!