Farmers Omelet with Yukon Gold Potatoes

Ingredients:

• 8 slices smoked bacon
• 1 leek or small sweet onion
• 6 cherry size or small pear tomatoes, halved
• 6 mushrooms quartered
• 3 medium red skinned or Yukon gold potatoes cooked and cubed
• 2 tablespoons butter
• 6 eggs
• 3 tablespoons whipping/heavy cream
• 1/3 pound sharp cheddar cheese (Gruyere works too)
• Diced red pepper, asparagus, grated carrots, or any other veggie work well too (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. Cook potatoes in salted water. Set aside to cool before cutting into 1 inch cubes. This can be done a day ahead and stored in the refrigerator.

2. Preheat the oven to 375F

3. Slice the strips of bacon into pieces and brown in an 8 inch OVENPROOF skillet. Remove from the heat when browned and with a slotted spoon place the bits on paper towel to drain. Discard bacon grease safely (in compost or tin can)

4. Melt the butter in the skillet. ( No need to wipe it out and do not rinse. You want the bacon flavors. )
   Add The cooked, cooled, cubed potatoes. Saute till they start to brown then add the onion or leeks. If using leeks let them in whole round slices (not diced).
   Add the mushrooms and brown.

5. Meanwhile in a bowl whisk the eggs and cream with salt and pepper.

6. Cube the cheese into 1 inch chunks.
   Remove the skillet from the heat and distribute the chunks of cheese and the chopped parsley across the top.
   Scatter the tomato halves across the top.

7. Pour the egg mixture over the cheese. It should come to within a half inch of the top. If you need more whisk another egg with some cream and salt and add it.

8. Place the skillet in the preheated oven and bake for about 20 minutes checking at 15 to see if it is browning and starting to puff.
   A knife will come out clean when you test it unless you hit some of that gooey cheese! If that happens test again.
   If you need to hold warm to serve late arriving guests, it will hold well in the turned off oven with the door ajar.
   Do not overbake.
   Cut into wedges and serve.