Omelet for Two

Copyright 2006, Barefoot Contessa at Home, All Rights Reserved 
* Show: *Barefoot Contessa
* Episode: * Breakfast In, Breakfast Out
== Ingredients ==
* ¼ pound good thick-cut bacon
* 1 tablespoon unsalted butter
* 1 cup medium-diced Yukon Gold potato
* ½ cup chopped yellow onion
* 1 tablespoon minced jalapeno pepper
* 5 extra-large eggs
* 2 tablespoons milk or cream
* 1 teaspoon kosher salt
* ½ teaspoon freshly ground black pepper
* ¼ 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 °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.
Category:Omelet Recipes
Category:Bacon Recipes
Category:Potato Recipes
Category:Cheddar Recipes
Category:Jalapeno pepper Recipes