Ina's Omelet for Two

I LOVE Ina Garten, she is my cooking idol. After seeing this recipe on her show, as well as in her book, Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again, I just had to try her Omelet for Two. I did make a couple of small changes, and the recipe below is the one I used.  It makes a large amount of breakfast, easily 3-4 servings and was easy and delicious!! I am excited to try it with other fixings and will report in when I do!

Ingredients:
1/4 pound thick-cut bacon
1 tablespoon unsalted butter
1 cup small-diced Russet potato
1/2 cup diced yellow onion
1 jalapeno pepper, seeded and diced
6 large eggs
2 tablespoons skim milk
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped scallions
4 ounces reduced fat milk cheddar cheese, plus a small amount to top omelet

Instructions:

1)  Preheat oven to 350 degrees F.

2) Cut the bacon across into 1 inch slices. Cook the bacon in a 10 inch ovenproof saute pan over medium-low heat for 7-8 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan.

3) Add the butter to the pan, and then add the potato and yellow onion. cook over medium-low heat for 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno and cook for 30 seconds.

4) While potato and onion cook, beat the eggs, milk, salt and pepper together with a fork. Stir in the scallions and 4 ounces of shredded cheddar cheese. When the potato mixture is cooked, add the bacon back into the pan. Pour the egg mixture over the potato, onion, bacon and jalapenos.

5) Place pan in the oven and cook for 20 minutes, or until the omelet puffs, adding a sprinkle of shredded cheddar for the last minute.

6) Enjoy!! This was actually able to cut into pieces like a pie and served.