Country Omelet

This is the first time we made this country omelet and we loved it!! Smokey kielbasa, tender potatoes and green onions all perfectly baked together in a skillet style omelet. What's not to like?  Since the eggs are baked at a low temperature they are given time to slowly cook which makes for light and fluffy. You could substitute bacon or ham for the kielbasa and any cheese would work well. Next time I make this I'm going to add red peppers for even more color and flavor. Try this Country Omelet with your family tonight - you will enjoy every savory bite.

Country Omelet
8 oz polska kielbasa, cubed
6 lg. eggs
3 Tbs. milk
3/4 tsp. dijon mustard
salt/pepper
3/4 c. shredded parmesan cheese
3 green onions (white and green parts), sliced
1/2 c. mushrooms, chopped
1/2 onion, chopped
2 Tbs. butter
1 c. fingerling potatoes, sliced 1/4" thick

In a medium bowl, whisk eggs, milk, dijon mustard, salt and pepper. Set aside. In an oven proof omelet pan, cook kielbasa over medium heat until browned (5-8 minutes) remove kielbasa from pan and set aside. Add butter to the pan and let melt. Add potatoes and white onions and cook for 10 minutes, flipping occasionally. Add mushrooms to the potatoes and continue to cook until potatoes are tender (about 5 minutes). Remove pan from heat. Remove potatoes, onions and mushrooms from the pan and set aside. Now butter the pan if needed and pour egg mixture into pan. Sprinkle egg mixture with parmesan cheese, kielbasa, potatoes, onions, mushrooms, and green onions. Bake at 350 F for 15-20 minutes or until eggs are set.

Recipe adapted from Ina Garten's, Barefoot Contessa Back to Basics
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