My favourite part of the week is cooking Sunday brunch for my family. This is a simple breakfast, served with a side of Acadian-style fring frangs. My dad would make the best fring frangs for supper when I was growing up. I combined my love of breakfast food with my favourite childhood meal to create a delicious pairing.

Ingredients

For oven Denver omelette:
8 large eggs
1/2 cup half‐and‐half cream
1 cup shredded Cheddar cheese
1 cup finely chopped fully cooked ham
1/4 cup finely chopped green pepper
1/4 cup finely chopped red onion
Salt and pepper

For fring frangs:
3 medium-sized potatoes, grated

Preparation

For oven Denver omelette:
In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper and onion. Add in a little salt and pepper. Pour into a greased 9‐inch square baking dish. Bake at 400° for 25 minutes or until golden brown.

For fring frangs:
Grate potatoes. Rinse grated potatoes under cold water until the water runs clear. Press grated potatoes to get as much water you can out of them. I pass a few sheets of paper towel to soak up the rest of the water. Preheat a frying pan with oil. Place 1/4 cup of grated potatoes in the pan. Pat down with a spatula. Repeat until the pan is full of mini fring frangs. Cook until the bottoms start turning brown, then flip them over. Once fully cooked, place on a cookie sheet in the oven to keep warm until the omelette is ready. Repeat the process with remaining grated potatoes. You'll probably end up having to make a few batches. I use 2 frying pans to speed up the process.