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