A savory breakfast featuring a loaded baked potato twist in an open-faced omelette, topped with eggs, crispy bacon, potatoes, cheddar cheese, sour cream, and green onions.
1: Whisk together the eggs in a bowl.
2: Pour the whisked eggs over a pan with melted ghee on medium heat.
3: Cover the pan with a lid and let cook for about 3 minutes, checking every minute.
4: Roast the petite potatoes by cutting them up, soaking them in water for 10 minutes, draining and brushing with ghee, then sprinkling with sea salt, pepper, and garlic powder. Bake on a parchment-lined tray for 30 minutes, flipping halfway through.
5: Once the omelette is about 75% cooked, remove it from the heat and add shredded cheese, roasted potatoes, crispy bacon pieces, sour cream, and green onions.
6: Let the eggs finish cooking as the cheese melts.
