Embarrassingly enough I can’t make an omelet. So I just don’t. I’m happy to whip up elaborate scrambles or even a quiche, but if I have to flip eggs in a pan it’s just not going to end very prettily. I know my limitations. Fortunately, my luxurious Hamptons-residing role model, Ina Garten, has introduced me to an “Erin proof” method for making a delicious and impressive looking omelet without any flipping (or flipping out) involved.

The trick is to simply make the dish in an oven proof saute pan. No special spatula, layers of butter, oil, or fancy wrist tilting required. All you have to do is cook your ingredients, pour on the egg and cheese mixture and bake until done. I used bacon, red pepper, jalapenos, onion, and sharp cheddar this time, but I’m really looking forward to mixing it up with zucchini, mushrooms, ham, and feta in the future. The best part of the no-flip omelet is the addition of potatoes, so in the end you get all of your favorite breakfast sides: bacon, home fries, and eggs in one robust and cheesy bite!  Future house guests to la casa de Erin & CK please take note as this will undoubtedly be your new morning meal.

Omelet for Two
Slightly altered from Ina Garten’s recipe originally published on the Food Network website

1/4 pound good thick-cut bacon
1 tablespoon unsalted butter
1 cup medium-diced baby red potatoes
1/2 cup chopped yellow onion
1/2 cup chopped red pepper
1 tablespoon minced jalapeno pepper
5 extra-large eggs
2 tablespoons milk or cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

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, red pepper, 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 omelet 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.

When I lived in Portland all by my little old self after college I used to make this very soup in a hand me down pot that I acquired from my mom. Speaking of the old neighborhood, some crazy fool tried to burn it down last week. I’m trying to comfort myself with the fact that my building was at least made out of brick so perhaps he was discouraged in his malicious endeavors by that fact, because as far as I know it’s still standing.

But back to soup. I love this soup! When I first made it I felt like the Queen of the Kitchen. The company I worked for had these Panera Bake sales all of the time so I’d purchase a loaf of slightly stale onion focaccia, heat it up in my rinky dink oven, and happily dip hastily torn pieces into my steaming hot bowl of veggie and cheddar goodness. Then, I’d curl up on my cold cream leather couch (also “borrowed” from my mother) pop in some netflixed Gilmore Girls episodes and suddenly life seemed pretty good for living paycheck to paycheck and charging my blonde highlights, and mental health trips to the mall on my “emergency” Visa.

Vegetable Cheddar Soup (Based on the recipe originally published in Betty Crocker’s Easy Entertaining)

4 tablespoons butter
1 onion chopped
4 carrots sliced
4 celery stalks sliced
3 cups of broccoli florets
1/2 cup flour
10 ounces of sharp white cheddar grated
2 1/2 cups low-sodium chicken or vegetable stock
1 1/2 cups light cream
Salt & Freshly Ground Pepper to taste
Seeduction Croutons - optional. See below for how I made them.

Heat butter in large dutch oven over medium heat until melted. Cook carrot, onion, celery, and broccoli in butter until softened. Stir flour into the vegetable and butter mixture. Gradually stir in the chicken broth and cream. Continue cooking over medium heat, stirring constantly until mixture boils; boil 1 minute. Slowly stir in cheese until melted. Top with homemade “Seeduction” croutons and serve.

Seeduction Croutons

4 small slices of Whole Foods Seeduction bread
1-2 tablespoons of olive oil
Salt & Freshly Ground Pepper

Pre-heat the oven to 375 degrees.
Slice the bread into bite sized squares.
Toss with olive olive oil, salt, and pepper.
Bake until toasted and browned.