Country Omelet

We have breakfast night once a week, and I love the simplicity of bacon, potatoes and eggs in one dish. Adapted from an Ina Garten recipe to be Paleo and Gard friendly with a couple of twists. Serves 2, to double the recipe use 2 pans.

3-4 slices thick cut nitrite/nitrate free bacon (if it's more fatty, use 4 slices)
Extra bacon fat if needed
1 medium Yukon Gold potato, cut into very small dice
Kosher salt & freshly ground black pepper
5 extra large eggs from pasture-raised hens, room temperature
1 TB whole coconut milk
1TB EVOO
1 rounded TB fresh chopped chives

Preheat oven to 350*F

Using an 8" or 10" ovenproof nonstick skillet, start the bacon in a cold pan and cook over med-low heat to slowly render the fat and brown the bacon. I prefer cooking bacon this way, so there's always extra rendered bacon fat to keep in the fridge. Note: the bacon I used this time is from a local farmer just down the road and his comes like this:

So there's very little fat and the slices are thinner but much bigger. I still used 2 whole pieces because we luuurve our bacon. Remove the bacon to a plate. Add more bacon fat if needed, raise the heat to medium, and cook the potatoes until they're cooked through and a golden brown. Use a slotted spoon to remove to a plate. Cut the bacon into small pieces, removing all the fat. (Now you see why we left the slices whole: to make it easier to cook them evenly and remove the fat!)

In the same skillet, add enough EVOO to make 1 TB total of fat and lower the heat back down to med-low.

In a medium bowl, whisk the eggs, coconut milk, 1/2 tsp salt (more if your bacon is on the less-salty side) & 1/4 tsp pepper or more to taste. If your eggs are room temperature, the yolks and whites will blend easily. If your eggs are cold, run them under warm tap water for a couple of minutes before breaking them open. Pour the beaten egg mixture into the skillet, and sprinkle the potatoes, bacon and chives evenly over the top.

Once the eggs at the bottom have started to set, put the skillet in the oven. If using an 8" skillet, bake in the oven about 12-14 minutes or until the omelet is cooked to your liking. If using a 10" skillet, bake about 8-10 minutes.

Note: I like my eggs more cooked than my husband, so I'll take the omelet out of the oven, give him his half, and pop my half back in the oven for a couple more minutes.