Omelet For Two

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From: barefoot contessa at home

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Steps

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Preheat the oven to 350 degrees f.

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Cut the bacon crosswise in 1-inch slices.

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Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes , stirring occasionally , until browned.

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Drain the bacon on paper towels and discard the fat from the pan.

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Add the butter to the pan , and then add the potato and yellow onion.

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Cook over medium-low heat for about 10 minutes , tossing occasionally , until the onion starts to brown and the potato is tender but firm.

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Add the jalapeno pepper and cook for 30 seconds.

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Meanwhile , in a medium bowl , beat the eggs , milk , salt , and pepper together with a fork.

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Stir in the scallions and diced cheddar.

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When the potato is cooked , add the bacon to the pan and pour over the egg mixture.

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Place the pan in the oven for 15 to 20 minutes , until the omelet puffs and the eggs are almost cooked in the center.

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Sprinkle with a handful of grated cheddar and bake for another minute.

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Serve hot directly from the pan.

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Ingredients

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bacon, unsalted butter, yukon gold potato, yellow onion, jalapeno pepper, extra-large eggs, milk, kosher salt, fresh ground black pepper, scallion, extra-sharp cheddar cheese