I liked the idea of brunch that can last until dinner. So, brunch had to be filling and easy to prep. With this in mind, while cooking brunch today, we had Ina Garten's Omelette For Two, with some modifications. Because my bacon supply is getting dangerously low, I added sliced German pepper sausage into the omelette, which turned out to be a good choice: the sausage was a good addition that enhance both the flavour and heartiness of the omelette. But alas, I omitted the jalapeno chili, because I don't have any of those. Also, since I just ate baked egg (Golden Bacon and Egg Cups) recently, instead of baking in the omelette in the oven, I covered the skillet and let the egg cook through. This actually helps in retaining the moisture, and the result is moist, tender and smooth.
Bacon, Sausage and Potato Omelette
adapted from Ina Garten's Omelette for Two
1/4 lb good thick cut Bacon
1 tablespoon unsalted butter
1 cup medium diced Yukon Gold Potato
1/2 cup chopped yellow Onion
1 tablespoon minced jalapeno chilli
5 extra large Eggs
2 tablespoons Milk or cream
1 teaspoon Kosher Salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped scallion white and green parts
4 oz extra sharp cheddar cheese diced, plus extra grated cheese, for garnish
Baking Temperature: 175C/350F
Baking Time: about 10 minutes
- 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 omelette 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.
Omelette for Two: Filling enough to last until dinner. Easy to prepare and good for breakfast, lunch and dinner as well. Having made a second recipe from Ina Garten, I am convinced that her recipe is fairly easy enough to follow. I am submitting this to Cook like a Star - Barefoot Contessa, organised by Zoe from Bake for Happy Kids.