Ina Gartens Omelet For Two Recipe (2024)

• Add yours

• 35 minutes to make
• Serves 2

Saw the Barefoot Contessa prepare this for a breakfast meeting - Sooooo delicious! Picture courtesy of Foodnetwork.com.

• simple
• delicious
• hearty
• eggs
• cheese
• bacon
• potatoes
• onions
• bake

Ingredients

• 1/4 pound good thick-cut bacon shopping list
• 1 tablespoon unsalted butter shopping list
• 1 cup medium-diced yukon gold potato shopping list
• 1/2 cup chopped yellow onion shopping list
• 1 tablespoon minced jalapeno pepper shopping list
• 5 extra-large eggs shopping list
• 2 tablespoons milk or cream shopping list
• 1 teaspoon kosher salt shopping list
• 1/2 teaspoon freshly ground black pepper shopping list
• 1/4 cup chopped scallions, white and green parts shopping list
• 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish shopping list

How to make it

• 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.
• 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.