Omelet for Two

The original recipe that I have replicated for this meal can be found in Barefoot Contessa: At Home by Ina Garten on page 220. What is highlighted in red is what I have changed from the original recipe!

For the Omelet (serves 2)

1/4 pound-good thick-cut bacon
1 tablespoon-unsalted butter
1 cup-medium-diced Yukon gold potato
1/2 cup-chopped yellow onion
1 tablespoon-minced jalapeno pepper (I used red peppers instead.)
5-extra-large eggs
2 tablespoons-milk or cream
1 teaspoon-kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Procedure:

Preheat the oven to 350 degrees F.
Cut the bacon crosswise in 1-inch slices. (I found it difficult to use a knife to cut the raw bacon so I used kitchen scissors instead-they worked like a charm!)
Cook the bacon in an 8-inch ovenproof sauté pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned.
Drain the bacon on paper towels and discard the fat from the pan. (Remember to avoid pouring the bacon fat down the sink-it will clog the drain!)
Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm.
Add the jalapeno pepper and cook for 30 seconds. (I didn’t have jalapeno peppers on hand so I substituted red peppers! Keep in mind that the red peppers take a few minutes to cook.)
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar.
When the potato is cooked, add the bacon to the pan and pour over the egg mixture.
Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center.
Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

I made this omelet for brunch for my brother, mom and me. After baking the eggs with potatoes, onions, cheese and peppers, the omelet tasted just like a frittata. It came out of the oven with a golden, bubbly cheesy crust! I really enjoyed how the omelet was not too “goopy” inside-the inside was solid in consistency and very delicious.

Gather your ingredients.