Omelette* Recipe

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss the potatoes with 1 tbsp olive oil, 1 tsp garlic powder, chopped rosemary (if using), 1 tsp kosher salt and 1/2 tsp black pepper. Spread in a single layer cut-side down so edges brown evenly.

Roast for 20–25 minutes, turning once at about 12 minutes, until golden and tender when pierced with a fork. Keep warm or hold in a low oven (200°F / 95°C) while you prepare the omelette and bacon.

While potatoes roast, cook bacon. Place bacon slices in a cold skillet in a single layer. Turn heat to medium and cook, turning occasionally, until crisp and browned, about 8–10 minutes depending on thickness.

Transfer bacon to a paper-towel-lined plate to drain and keep warm. When cool enough to handle, chop or crumble into bite-sized pieces.

In a small bowl, whisk 1 tsp lemon juice with 1 tsp olive oil, 1/4 tsp salt and 1/4 tsp black pepper.

Place 2 cups mixed greens and halved cherry tomatoes in a bowl. Toss with the dressing just before serving to keep greens crisp.

Crack 3 eggs into a bowl. Add 2 tbsp milk, 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp sliced chives. Whisk briskly until combined and slightly frothy (about 20–30 seconds).

Heat an 8–10 inch nonstick skillet over medium-low heat. Add 1 tbsp unsalted butter and swirl to coat. The butter should foam but not brown.

Pour the egg mixture into the skillet and let it sit undisturbed for about 20 seconds until edges begin to set. Using a rubber spatula, gently pull the set edges toward the center while tilting the pan so uncooked egg flows to the edges.

When the top is mostly set but still slightly glossy (about 1–1.5 minutes total), evenly scatter the chopped bacon pieces and 2 tbsp grated Parmigiano-Reggiano over one half of the omelette.

Carefully fold the bare half of the omelette over the filled half with the spatula. Let cook 15–30 seconds more to melt the cheese and finish setting the eggs. Slide the omelette onto a plate.

Taste and adjust seasoning if needed. Garnish with a light sprinkle of additional grated Parmesan and a few snipped chives if desired.