Individual Baked Omelets

By AzWench

Ingredients

• 2 tablespoons unsalted butter
• 1 medium russet or red-skinned potato, peeled, and cut into 1/2-inch dice
• 1 small yellow onion, diced
• 1 teaspoon salt
• 1/2 red bell pepper, diced
• 4 slices bacon, cooked and chopped into small pieces
• 1 fresh tomato, seeded and finely chopped
• 6 large eggs
• 1/2 cup heavy whipped cream or half-and-half
• 1/4 teaspoon freshly ground black pepper
• dash of Tabasco sauce

Preparation

Step 1

Preheat the oven to 350 degrees. Generously butter 6 extra-large muffin cups (3 1/2 inches in diameter and 2 inches deep) or line them with muffin wrappers. Melt the butter in a medium skillet set over medium heat. Add the potato, onion, and 1/2 teaspoon of the salt; saute for about 5 minutes, stirring occasionally. Add the red pepper and saute for 15 minutes longer, continuing to stir occasionally. Taste to make sure the potato is cooked through; if not, cook for a few minutes longer, until the potato is fully cooked but not mushy. Remove the vegetable mixture from the heat and stir in the bacon and tomato.

Whisk the eggs, cream, remaining 1/2 teaspoon salt, the pepper, and Tabasco sauce together in a large bowl. Stir in the vegetable mixture. Pour the egg mixture evenly into the muffin cups. (The egg mixture may almost reach the top, which is okay.) Bake for 20 to 30 minutes. Lightly shake the pan; if the omelets look or feel runny in the middle, bake for 5 minutes longer, until firm. Serve warm.

Notes: Morning best sellers at Rather Sweet, these savory omelets pack a lot of flavor into a deceptively small package. I usually make them with thickly sliced apple-smoked bacon, potato, onion, and bell pepper, but almost any vegetable or meat can be diced or sliced and sauteed before being added to the omelets. Some of my favorites additions include mushrooms, zucchini, green onions, precooked crumbled sausage, and diced ham. Equally good hot out of the oven or served at room temperature, they make a satisfying grab-and-dash breakfast.

To cut down on the sauteeing time, you may cover the diced potatoes with water in a medium saucepan and heat at a low boil for 5 minutes while you chop the other veggies for the omelet. Drain the potatoes thoroughly and saute with the rest of the vegetables.