Omelet for Two
- Reviews 2
Ready In: 45 mins
Serves: 2
Ingredients
- 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
Directions
- Pre-heat the oven to 180°C/350°F.
- Melt the butter in an 8 inch oven proof pan.
- Chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
- Add 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.
- Add the Jalapeno pepper and cook for a few minutes longer.
- Beat together the eggs, milk, salt, and pepper with a fork.
- Stir in the spring onions and the diced cheddar.
- Pour over the potato/bacon mixture.
- Place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
- Remove from the oven.
- Sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
- Serve hot from the pan.
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