Ina Garten’s Country French Omelette Is the Fancy But Easy Breakfast We All Deserve

If you’re looking for a brunch recipe that tastes like it came straight from a Parisian café (but doesn’t require a flight or even flipping eggs on the stove) Ina Garten has you covered. The Barefoot Contessa recently shared a Country French Omelette inspired by one of her favorite spots in Paris, and it’s cozy, classy and completely foolproof. And unlike fussy stovetop omelettes that demand your full attention, Ina’s version finishes in the oven so you can sip your coffee in peace. Here’s how you can bring this French café moment to your own kitchen.

What’s in Ina’s country French omelette?

Packed with crispy bacon, golden potatoes and sprinkled with chives, this baked omelette is simple comfort food at its best. And while the flavors are classic, it’s the method that makes it so relaxing. First, Ina sautés some bacon in a bit of olive oil. Then come the potatoes—cooked right in the flavorful bacon drippings. “How bad could this dish be, really?” she jokes.

Once the bacon and potatoes are ready, they’re set aside and Ina gets to the eggs. She cracks five extra-large eggs into a bowl, adds a few tablespoons of milk and seasons with salt and pepper. The egg mixture gets poured into a buttered pan before she adds back the bacon and potatoes—and, of course, a sprinkle of fresh chives. “A couple tablespoons of fresh chives gives it that onion-y flavor,” Ina says.

The best part about this country French omelette? It’s made for sharing! “It’s an omelette for two, so you don’t have to make two separate omelettes. I hate making two separate things,” says Ina.

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Ina’s tips for the perfect country French omelette

Ina always makes things feel effortless, but there are a few small tricks she uses to make this omelette extra delicious:

• Use thick-cut bacon. “It’s better if it’s a little thick-cut,” she says. It holds its texture and flavor better in the omelette, and gets crispier. “The French use lardons, but you can use Applewood smoked bacon,” she adds.
• Go light on the milk. Ina adds only three tablespoons to her eggs. “Otherwise the eggs get kind of watery,” she explains. 
• Stick to low heat. Like any French chef, Ina uses butter to grease her pan before adding the eggs. “Make sure the butter covers the bottom of the pan so it doesn’t stick,” she notes. And remember to keep the heat low so you don’t overcook the eggs.

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Ina Garten’s country French omelette recipe

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“This looks like the beginning of a French vacation,” Ina says with a smile as she serves it up to her husband Jeffrey. Follow Ina’s official recipe below. And if you do want to channel your inner Contessa, serve this omelette straight from the pan with a knife and spatula! 

Ingredients:

• 1 Tbs. olive oil
• 3 slices thick-cut bacon, cut into 1-inch pieces
• 1 cup Yukon gold potato, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 5 extra-large eggs
• 3 Tbs. milk
• 1 Tbs. unsalted butter
• 2 Tbs. chopped fresh chives

Directions:

• Total time: 35 minutes
• Yield: 2 servings

1. Preheat oven to 350° F.
2. In a 10-inch oven-safe nonstick skillet, heat olive oil over medium heat. Add the bacon and cook for three to five minutes, until crisp but not burned. Transfer to a plate and reserve the fat in the pan.
3. Add potatoes to the skillet with the bacon drippings. Season with salt and pepper and cook for eight to 10 minutes on medium-low, shaking the pan occasionally, until tender and golden. Transfer to the plate with the bacon.
4. In a bowl, whisk the eggs with the milk, salt and pepper. Discard excess fat from the skillet and add the butter. Let it melt and coat the pan evenly over low heat. Pour in the egg mixture, then evenly distribute the bacon and potatoes on top. Sprinkle with chopped chives.
5. Bake for eight to 10 minutes, or until puffed and golden. Slice and serve directly from the pan. You can also transfer to a plate first, then cut.

Leftover tips

Ina’s country French omelette is best served hot and fresh, but you can prep the ingredients (cook the bacon and potatoes) a day ahead and store them in the fridge. Leftover slices will keep in the fridge for up to three days and can be reheated in the oven or microwave. Pro tip: serve it with a side salad or crusty toast for an easy lunch that still feels très chic.