One of my favorite things about Saturday mornings is making breakfast. During the week, we’re both up early and on to work by 8 o’clock; breakfast consists of a cup of tea at my desk and a banana or packet of instant oatmeal, an effort to stay healthy but not really a meal. But on Saturdays, I can make those muffins I saw on Pinterest or the sausage I just picked up at market and watch TV in my bathrobe until 11am!
Last weekend, I had all the ingredients to make one of our favorite Saturday morning meals, an omelette for two. I found this recipe in my Barefoot Contessa at Home cookbook a few years ago and have been making it with different variations of ingredients ever since. It’s light and fluffy like an omelette but it makes a lot more and is less temperamental since it puffs up in the oven. What’s better is that you can make it with anything you happen to have one hand. For this recipe, I stuck to the ingredients called for, bacon, onion, cheese and potato.
Start by chopping up the ingredients and preheating the oven.
Heat a frying pan over medium low heat and cook the bacon slowly for about 10 minutes.
Remove the bacon to drain on paper towels and add the butter. Once melted add the potatoes and yellow onion. Cook over medium-low heat until the potato begins to brown and the onion is translucent, another 10 minutes. Add the bacon back to the pan.
While the potato and onion are cooking, beat the eggs and milk together until well combined. Add the cheese to the mixture and some salt and pepper.
Once the bacon has been added back to the potato mixture, pour the egg and cheese mixture over it.
Place the pan into the oven and cook for about 20 minutes until the egg is fluffy and just cooked through.
Slice and enjoy with a side of fruit and a cup of your favorite hot beverage!
Like I said, use any ingredients you have on hand. A few days ago, I used green peppers, onions, mushrooms and cheese to make a different one.
Here’s the recipe from Foodnetwork.com:
- 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
- Preheat the oven to 350 degrees F.
- 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. 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 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. Add the jalapeno pepper and cook for 30 seconds.
- 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.