1/1 Photo of Omelet for Two
This is a tasty supper omelet that I got from one of my newest cookbooks "Barefoot Contessa At Home". Todd and I love this. In the book she suggests serving it for breakfast, but we do it for supper. Served with a nice green salad, it fits the bill perfectly!
My Private Note
Units: US | Metric
- 1/4 lb thick cut back bacon
- 1 tablespoon butter
- 1 cup diced yukon gold potato
- 1/2 cup chopped yellow onion
- 1 tablespoon minced jalapeno pepper
- 5 extra large eggs
- 2 tablespoons milk or 2 tablespoons cream
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup chopped spring onions or 1/4 cup leek
- 4 ounces extra-sharp cheddar cheese, cut into dice
- 2 ounces grated extra-sharp cheddar cheese, for on top
- 1Pre-heat the oven to 180°C/350°F.
- 2Melt the butter in an 8 inch oven proof pan.
- 3Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
- 4Add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender.
- 5Add the Jalapeno pepper and cook for a few minutes longer.
- 6Beat together the eggs, milk, salt, and pepper with a fork.
- 7Stir in the spring onions and the diced cheddar.
- 8Pour over the potato/bacon mixture.
- 9Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
- 10Remove from the oven.
- 11Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
- 12Serve hot from the pan.
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Nutritional Facts for Omelet for Two
Serving Size: 1 (369 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 967.2
- Calories from Fat 671
- Total Fat 74.6 g
- Saturated Fat 34.9 g
- Cholesterol 758.6 mg
- Sodium 2421.5 mg
- Total Carbohydrate 24.4 g
- Dietary Fiber 2.5 g
- Sugars 4.3 g
- Protein 48.7 g
The following items or measurements are not included: