1 Tbsp butter
1 cup medium diced potatoes (I used red potatoes)
1/4 cup chopped onion
1 Tbsp minced jalapeno pepper (I left this out)
5 extra-large eggs (I used 3 whole and 2 egg whites)
2 Tbsp milk or cream (I used milk)
1 tsp salt
1/2 tsp pepper
1/4 cup chopped green onions
4 oz extra sharp cheddar , diced (I used 1 cup grated)
Preheat oven to 350 degrees.
Cut the bacon in 1-inch pieces. Cook the bacon in an 8-inch ovenproof saute pan over medium low heat for 5-7 min, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. (If using the precooked bacon omit this step. Warm it in the microwave, cut into 1-inch pieces and set aside.) Add the butter to the pan, then add the potato and onion. Cook over medium low heat for about 10 min, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeno and cook for 30 seconds.
Meanwhile, in a medium bowl beat the eggs, milk, salt and pepper together with a fork. Stir in the green onions and cheddar. When the potato is cooked, add the bacon to the pan, spreading evenly and pour over the egg mixture. Place the pan in the oven for 15-20 min, until omelet puffs and the eggs are almost cooked in the center. Sprinkle with a little grated cheddar and bake for another minute. Serve hot directly from the pan.
Thank you, thank you Ina. This made a delicious dinner...for all six of us! If you are reeaallly hungry then possible this could be shared by two people, but 1/4 of it really is filling. I LOVED it. Mine only took 15 min (maybe even a little less) so check it after about the 12 min mark. I served it with french toast cups, and it was a great meal for the entire family. One of my most favorite things about this recipe is that all of the ingredients are things I usually have on hand. I loved that I was able to make something this wonderful as a last minute dinner.