3 Videos | Photo: Omelet for Two Recipe
Ingredients
- 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
- 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
Directions
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.
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By kstyle66
on January 19, 2012
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I LOVE this recipe. I don't know that I would call it an omelet - it is a little more quiche-like, but whatever you call it, it's amazing. As noted, it definitely is not for two, more like four, but it makes great leftovers. I've made this for dinner and breakfast/brunch and it works equally well. It’s yummy with a side salad and a baguette. I typically add a little more of the veggies than called for (though I have left out the jalapeño on occasion, and an extra egg. I would highly recommend using high quality, thick-cut bacon, and taking it easy on the salt. Bacon is pretty salty, so it is easy to over salt this dish. Another fantastic recipe from Ina! I've made this countless times since discovering it, and will continue to keep in my recipe rotation.
By anielaine_1920632
New York, NY
on December 19, 2011
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I love this recipe. Such an easy and impressive brunch dish when having a small group of company- it can be doubled or tripled easily. I made it without bacon or jalapenos, and you can certainly play with the veggies included!
By kallen23
Minneapolis, MN
on November 14, 2011
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This recipe always feels like a treat to eat. My mom has made it for the family multiple times so I thought I'd give it a try last week. It went off without a hitch. I didn't change anything from the recipe except for the cheese. I used shredded cheese instead of cubed as it was faster and it turned out just fine. I'll have to try cubed cheese next time. The recipe says for two, but it's fed more than four people in my family in the past, and we were quite stuffed after dividing it in thirds this last time. I just served it it with individual fruit salads for dinner and there was a bit left over on our plates. Lastly, I think I will try to reduce the portion of salt added next time as it tasted a bit too salty to me, but I think that's because the bacon adds a good dose of salty flavor to the dish by itself.
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