Individual Baked Omelets

By Texaschef11

Ingredients

• 2 tablespoons unsalted butter
• 1 medium red-skinned potato, peeled and cut in 1/2-inch dice
• 1 small onion, diced
• 1 teaspoon salt
• 1/2 of medium red bell pepper, seeded and cut in 1/2-inch dice
• 4 slices bacon, cooked and chopped in small pieces
• 1 fresh Roma tomato, seeded and finely chopped
• 6 large eggs
• 1/2 cup heavy cream or half-and-half
• 1/4 teaspoon freshly ground black pepper
• Dash of hot pepper sauce (i.e. Tabasco)

Preparation

Step 1

1) Preheat oven to 350 degrees F. Generously grease 6 Texas size muffin pans (3-1/2 X 2-inches deep) or 6 8-oz ramekins.
2) Melt butter in a medium skillet over medium heat. Add potato, onion and 1/2 teaspoon salt. Saute for about 5 minutes, stirring occasionally. Add red bell pepper and saute for 15 minutes longer, stirring occasionally. Check to make sure potatoes are done. If they are not, cook for a few minutes longer. Remove vegetable mixture from heat. Stir in tomato and bacon. In a large bowl, whisk eggs together with cream, remaining 1/2 teaspoon salt, pepper and hot sauce. Scrape in vegetable mixture. Pour egg mixture evenly into muffin cups.
3) Bake for 20 minutes, or until omelets appear to be set. Give pan a gentle shake. If omelets look or feel runny, bake until they are firm, 5 to 10 minutes longer. Unmold and serve. Yield: 6 servings.