This Sunday I tried a recipe courtesy of Ina Garten. I was intrigued because it was for two people, and it is a fun new way to try eggs. The recipe turned out great! I will note that it is for two very hungry people!
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 jalapeño pepper (I left this out because I am a wimp)
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
- Preheat your oven to 350 degrees F.
- Cut your bacon into 1 inch slices and cook on medium on the stove for 7ish minutes. It is finished when both side are lightly browned. When it is ready put the bacon on paper towels to drain and set to the side.
- Pour the fat out of your pan. Add the butter, potatoes and onions to the pan. Cook these ingredients on medium for about 10 minutes. The onions will start to brown and the potatoes with be tender but bot mushy.
- If you are using the jalapeño add it now and cook for an additional 30 seconds.
- In a bowl beat the eggs, milk, salt and pepper with a whisk or fork.
- Add in the cheese and scallions to your egg mixture and give it a stir.
- Now either your stove top ingredients are cooked and waiting for you or they are just finishing on the stove. Combine everything into a 8 or 9 inch round oven safe pan.
- Bake in the oven for 15-20 minutes until your omelet is puffy and the eggs in the middle are almost solid. Half way though the baking time you can add more cheese to the top if you really like cheese.
- Remove from the oven and enjoy!