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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large skillet, fry bacon until crisp. Crumble cooked bacon;. | 2. set aside. Add 1 tablespoon oil to bacon drippings. | 3. Add potatoes. | 4. and leek; saute until tender. Stir in crumbled bacon; set aside. | 5. In a large bowl, beat together eggs, salt and white pepper. Stir in sauteed-potato mixture and cheese. | 6. Heat remaining 2 tablespoons oil in skillet. Pour in egg mixture. Cook over low heat until underside is browned and top is soft and moist. Sprinkle chopped parsley over top. | 7. Fold cooked omelet in half. Use a broad spatula to place omelet on a platter. | 8. Garnish with parsley sprig. | 9. If desired, cook 4 small omelets instead of 1 large omelet. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	6 -8	slices		0.0	0.0	0.0	0.0
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
potato	2		peeled chopped	-	-	-	-
leek	1		sliced	54.29	12.5935	1.335	0.267
egg	8			572.0	2.88	50.24	38.04
salt	1	pinch		-	-	-	-
white pepper	1	pinch		0.444	0.1029	0.0156	0.0032
gruyere cheese	1/2	cup	chopped	272.58	0.2376	19.6746	21.3444
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
parsley sprig	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.