OMELET FOR TWO

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This is a tasty supper omelet that I got from one of my newest cookbooks "Barefoot Contessa At Home". Todd and I love this. In the book she suggests serving it for breakfast, but we do it for supper. Served with a nice green salad, it fits the bill perfectly!

Provided by MarieRynr

Categories     Pork

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1/4 lb thick cut back bacon
1 tablespoon butter
1 cup diced yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper
5 extra large eggs
2 tablespoons milk or 2 tablespoons cream
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup chopped spring onions or 1/4 cup leek
4 ounces extra-sharp cheddar cheese, cut into dice
2 ounces grated extra-sharp cheddar cheese, for on top

Steps:

  • Pre-heat the oven to 180°C/350°F.
  • Melt the butter in an 8 inch oven proof pan.
  • Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
  • Add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender.
  • Add the Jalapeno pepper and cook for a few minutes longer.
  • Beat together the eggs, milk, salt, and pepper with a fork.
  • Stir in the spring onions and the diced cheddar.
  • Pour over the potato/bacon mixture.
  • Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
  • Remove from the oven.
  • Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
  • Serve hot from the pan.

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