Omelet for Two

Copyright 2006, Barefoot Contessa at Home, All Rights Reserved
 * Show: *Barefoot Contessa
 * Episode: * Breakfast In, Breakfast Out

Ingredients

 * ¼ pound good thick-cut bacon
 * 1 tablespoon unsalted butter
 * 1 cup medium-diced Yukon Gold potato
 * ½ cup chopped yellow onion
 * 1 tablespoon minced jalapeno pepper
 * 5 extra-large eggs
 * 2 tablespoons milk or cream
 * 1 teaspoon kosher salt
 * ½ teaspoon freshly ground black pepper
 * ¼ cup chopped scallions, white and green parts
 * 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Directions

 * 1) Preheat the oven to 350 °F.
 * 2) 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.
 * 3) Drain the bacon on paper towels and discard the fat from the pan.
 * 4) 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.
 * 5) Add the jalapeno pepper and cook for 30 seconds.
 * 6) Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork.
 * 7) Stir in the scallions and diced cheddar.
 * 8) When the potato is cooked, add the bacon to the pan and pour over the egg mixture.
 * 9) Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center.
 * 10) Sprinkle with a handful of grated Cheddar and bake for another minute.
 * 11) Serve hot directly from the pan.