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 Aadam Rashad Azora
on May 17, 2012
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Missing: a dash of chili. I tried this recipe yesterday for our neighbors. They loved it. I made it a bit more spicy for them and I used Buffalo meat instead. The children enjoyed it as well. My daughter said that it was too spicy and that it could probably burn off a birthmark. haha. I try to be hip and innovative with these recipes. We learned to eat spicier and more daring ingredients from our time spent in Phoenix, AZ. Sometimes my crazy recipes require medical attention afterwards. :-
By NYGrubJudge
New York, NY
on April 13, 2012
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Everything you want in a savory breakfast. I prefer using shredded potatoes, such as hash brown style. Definitely not as dense as a frittata, but the same concept.
By jenninfrisco
Frisco, TX
on April 08, 2012
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i have made this many times. always amazing. i used white cheddar this time and it was delicious.
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