Zutaten für Omelet For Two
- 4 slices bacon, cut crosswise into 1-inch pieces
- Unsalted Butter
- Yukon Gold Potato
- 1/2 medium yellow onion, thinly sliced
- 1/4 jalapeno pepper, seeded and minced (optional)
- Extra Large Eggs
- 2 tablespoons milk
- Kosher Salt
- Fresh Ground Black Pepper
- Scallion
- Extra Sharp Cheddar Cheese
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Zubereitung von Omelet For Two
- Preheat oven to 350°F (175°C).
- Cook bacon in an 8-inch ovenproof skillet over medium-low heat for 5-7 minutes, stirring occasionally, until browned. Remove bacon with a slotted spoon and set aside, reserving bacon grease.
- Wipe out skillet, leaving a thin film of bacon grease. Add butter to the skillet. Add diced potatoes and sliced onions; cook over medium-low heat for 10 minutes, stirring occasionally, until onions are softened and potatoes are tender but firm.
- Stir in minced jalapeno (if using) and cook for 30 seconds.
- In a medium bowl, whisk together eggs, milk, salt, and pepper.
- Stir in scallions and 1/2 cup of shredded cheddar cheese.
- Add cooked bacon and potato mixture to the skillet.
- Pour egg mixture over the potato and bacon mixture.
- Bake for 15-20 minutes, or until the omelet is puffed and the eggs are almost set in the center.
- Sprinkle with remaining shredded cheddar cheese and bake for another minute, until cheese is melted and bubbly.
- Serve immediately from the skillet.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
16g
Fat
145g
Carbs
8g
