Omelet for Two

Every now and then, I like to change things up and make breakfast for dinner.  And, being a breakfast food lover, Hubs doesn't mind one little bit!  I decided to try this recipe on a whim since I had some turkey bacon to get rid of (and let's face it, turkey bacon is just not good by itself!) and we both loved it...

1/4 pound good, thick-cut bacon

1 tablespoon unsalted butter

1 cup peeled, medium-diced Yukon Gold potato

1/2 cup chopped yellow onion

1 tablespoon minced jalapeno

5 extra-large eggs

2 tablespoons milk or cream

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/4 cup chopped scallions, white and light green parts

1 cup extra-sharp cheddar, grated, plus extra for garnish

Preheat the oven to 350.

Cut bacon crosswise into 1-inch pieces.  Cook the bacon in an 8-inch ovenproof skillet over medium-high heat for 5 to 7 minutes, stirring occasionally, until browned.  Drain the bacon on paper towels and discard all but 1 tablespoon drippings from skillet.  Add butter to skillet, then add potatoes and yellow onion.  Cook over medium-low heat for about 10 minutes, tossing occasionally, until onion starts to brown and potato is tender but firm.  Add jalapeno and cook for 30 seconds more.

In a medium bowl, beat the eggs, milk, salt, and pepper together.  Stir in scallions and 1 cup of shredded cheese.  When the potato is cooked, add the bacon back to the skillet and pour the egg mixture over the veggies.  Give the skillet a quick stir to combine the ingredients, then place the skillet in the oven for 15-20 minutes, until the omelet puffs and the eggs are almost cooked in the center.  Sprinkle with a handful more shredded cheese and bake for another minute.

Serve hot, directly from the skillet.

Adapted from Barefoot Contessa at Home, by Ina Garten