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.

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.