Thursday, March 19, 2009

Omelet For Two

I like to hide out in my kitchen on Saturday mornings.

The Daddy woos the Littles down to the playroom for some wrestling, and I get to create and experiment and enjoy a little playtime of my own.

I love breakfast. French toast, waffles, hashbrowns, eggs, bacon, sausage - all of that good stuff.

In fact, I love all of it on one of those "DANG, this plate is so big it could hold a Thanksgiving turkey, but thankyouverymuch for the $6.99 breakfast deal" white, Double T Diner plates.

But, since that usually makes me and the hubby comatose by 1pm, and sends said Littles into wild, sugar-induced hysteria, we usually save diner visits for an occasional Sunday afternoon and eat Saturday mornin' breakfast at home.

Making individual omelets can be quite laborious, and some are always getting cold while the others are cooking.

A few weeks ago, I made this Omelet For Two - thanks to the ever-talented Barefoot Contessa. Making one, large frittata-type omelet - that will feed two (or more - see note) - ensures you serve everyone a hot, fresh breakfast.

This combination of ingredients is perfect.


Everything in this omelet is there for a reason - and belongs there. The jalapeno doesn't make it spicy - it just gives it zing. The scallions don't tasted onion-y, they add depth of flavor. And the cubes of sharp cheddar are - well - take a look at them. They ooze goodness out of this omelet.

Hubby said it was the best breakfast dish he's ever had. And, he's begged me to make it every weekend since.

I'm gonna make this Omelet for Two again this Saturday mornin'. We'll need the energy for all the basketball we'll be watchin'.

Bring on March Madness. Yeah, baby.

Omelet For Two
slightly adapted from Barefoot Contessa at Home...

1/4 pound bacon
1 tablespoon butter
1 cup medium-diced Yukon gold (or Russet) potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper
5 extra-large eggs
2 tablespoons milk or cream
1 teaspoon 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

Preheat the oven to 350 degrees.

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 cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

*Note: The title is a bit misleading - our little family couldn't finish this omelet in one sitting. This recipe could definitely serve 3-4 adults - or two adults and several children.


  1. I love breakfast too, this looks so yummy!

  2. oh yum! i love breakfast food. we do a big breakfast for dinner about once a week around here. our saturday and sunday mornings are not leisurely so it hinders the big breakfast. i am definitely going to try this out.

  3. Ooooh - that looks so good! I'll have to try it!

  4. I am so gonna make this this weekend.

  5. Breakfast dishes always go over well here. So, I'll try this one out! Frittatas are definitely one of our favorites, also. Looks like a new Saturday breakfast! Isn't it fun to make a good breakfast on Saturday, when weekday mornings are saved by toaster waffles and cereal?

  6. If you all like spinach, Taste of Home (on website) has a great Spinach Frittata that we have every month..and Zucchini Egg Bake in the summer months.

  7. You had me at "Jason begging you to make it".

    You had me at "Barefoot Contessa at Home".

    You had me at your recommendation.

    Oh my... What a way to start a weekend.

  8. we had something like this for dinner the other night. love stuff like this. Saturday mornings are fun. it's so nice not to have to rush.

  9. Yup. I make this one a lot for breakfast and supper. And yes, it feeds more than two. I couldn't imagine eating half of that. HOLY SCHMOLEY!

  10. Wow! This looks amazing! I'm not sure this idea can top what you've made here, but I was recently on a trip to the beach and a family we were with cooked omlets for 21 people using ziplock bags. Each person gets a ziplock and writes their name on it with a sharpie marker. A giant pot of water is put on the stove to boil. Then each person cracks 2 eggs in the bag and whatever fixings they like in their omlet (cheese, onions, peppers, tomatos, etc...). Mix ingredients in the bag. Bags are then put in the boiling water for 13 minutes. 21 omlets done at one time. Pretty creative.

  11. My mouth is watering... It looks absolutely delicous!