Omelet for Two

By gina62_cooks

Ingredients

• 1/4 lb bacon
• 1 TBS unsalted butter
• 1 cup medium-diced Yukon gold potato
• 1/2 cup chopped onion
• 5 extra-large eggs
• 2 TBS milk or cream
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 4 oz sharp cheddar, diced, plus extra grated cheese, for garnish

Details

Servings 2

Preparation

Step 1

Heat oven to 350.
Cut the bacon on 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, til browned. Drain the bacon and discard the fat from the pan. Add the butter to the pan, and then add the potato and onion. Cook over medium-low heat for 10 minutes, tossing occasionally, til the onion starts to brown and the potato is tender but firm.
Meanwhile, in a medium bowl, beat the eggs, milk, salt and pepper together with a fork. Stir in the 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, til the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated cheddar and bake for another minute.