Ina calls this an Omelet for 2 but it’s really more of a frittata. Either way it’s a fairly quick and definitely easy recipe. I make frittatas for dinner more than I do for breakfast and we really liked this one. I served it with Raspberry-Blackberry Muffins and watermelon.
I was afraid that 5 eggs was not going to be enough to make the frittata, but it worked out great. I used large eggs but extra-large would be great, too.
1/4 pound bacon, sliced crosswise into 1 inch slices
1 tbsp butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 tablespoon minced jalapeno pepper, I used diced jalapenos from a jar
2 tbsps milk or cream
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions, white and green parts
4 ozs extra-sharp Cheddar, plus extra grated cheese, for garnish, all grated
Preheat the oven to 350º.
Cook the sliced bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels 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 about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno pepper and cook for 30 seconds until warmed through.
Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and 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, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute.
Serve hot directly from the pan.
Makes 2 servings.