Featured Maple Leaf Product: Ready Crisp Pre-Cooked Bacon Strips (#21931)
Bacon, Leek & Potato Omelette
Recipe Information
Yield
25 Servings
Portion Size
120 g/4.2 oz
Ingredients
| Metric | Imperial | |
|---|---|---|
| Bacon, ckd, 1 slice = 4 g | 25 slices (100 g) | 25 slices (3.5 oz) |
| Leeks, fresh, diced small | 188 g | 6.6 oz |
| Potato, whole, peeled, grated | 475 g | 1 lb 1 oz |
| Oil, Canola | 60 ml | 1/4 cup |
| Egg, Shell Medium or Liquid Eggs | 38 each/1.750 L | 38 each/7 cups |
| Cream, Half & Half 10% milkfat | 375 ml | 1 1/2 cups |
| Pepper, Black, Grd | 5 ml | 1 tsp |
| Rosemary, dried | 5 ml | 1 tsp |
| Parsley, dried | 30 ml | 2 Tbsp |
| Garlic Powder | 5 ml | 1 tsp |
| Onion Powder | 5 ml | 1 tsp |
Method
- The day before, thaw the cooked bacon strips under refrigeration at 40'F/4'C.
- Preheat convection oven to 425'F/220'C.
- Dice the white and light green parts of the leek and grate raw, pre-peeled potatoes.
- Heat oil in skillet over medium-high heat. Add grated potato and stir for about 5 minutes. Stir in leeks and chopped, cooked bacon; cook stirring for ~5 minutes or until leeks start to become golden; set aside in a bowl.
- In a large bowl, whisk eggs, cream and spices.
- Pour the whisked eggs onto a greased sheet pan and sprinkle on the potato/leek and bacon mixture. Bake for 10-15 minutes or until the eggs are cooked through. Ensure the internal temperature reaches 165'F/74'C for a minimum of 15 seconds.
Suggested Accompaniments
Serve with fresh fruit and toasted buttered whole grain bread (sides not included in nutritional information).
Nutritional Information
per 120 g/4.2 oz
| Nutrient | Quantity |
|---|---|
| Calories | 160 kcal |
| Protein | 11 g |
| Carbohydrates | 7 g |
| Total Fat | 10 g |
| Trans Fats | 0 g |
| Saturated Fat | 3.5 g |
| Total Sugars | 0 g |
| Total Dietary Fiber | 1 g |
| Calcium | 75 mg |
| Potassium | 40 mg |
| Sodium | 220 mg |
| Iron | 1.5 mg |
| Vitamin A | 156.24 RE |
| Vitamin C | 0.16 mg |
| Calories from Protein | 27 % |