Thursday, October 7, 2010

Omelet for two... but actually it can feed 4!

Hey friends! I am so sorry I've been gone so long! Life and its own challenges sometimes make me take a break on my blog without even planning on it!

The last weekend my husband's family came to visit us. The weather is getting cooler and cooler, so I wanted to make them a comforting breakfast. This is how I came up with this recipe from one of my favorite chefs... Ina Garten.

The original recipe says that is an omelet for two. I guess we were a little bit more conservative on our portions and this whole thing fed 4 adults and two little ones. Though we serve it with a side of fresh fruit. So, I guess if you serve it on its own, it can totally warm up the heart (and appetite) of two!


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
5 extra-large eggs
1 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


Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute 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. 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.

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.

Source: Recipe courtesy of "Barefoot Contessa at Home", by Ina Garten