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.

My original intention for the ham steak I purchased on a whim from Trader Joes was to make the Barefoot Contessa’s Parker’s Split Pea Soup, but as it’s bordered on 80 plus degrees in our top floor apartment for the last 10 days (when I didn’t break down and turn on the central air) I made an executive decision to nix the pea soup and return back to it at a later date…like in a the Fall and maybe paired with a homemade apple pie.

In the meantime though I had a ham steak taking up space in the fridge. I consulted my mom and she suggested making a scalloped potato dish and incorporating the ham. Well heat or no heat, any casserole made with potatoes, cheese, and ham is a keeper in my book so I hurried home and started slicing and dicing. The recipe I opted to use involved making a basic white sauce, layering the potatoes, cheese, ham, and onions, and finally baking it in the oven. I would suggest upping the temperature of the oven to 400 degrees as my potatoes weren’t even close to being done after baking for 60 minutes at 350. Of course that may be because I chose to dice them as opposed to slicing. If only I had one of these gadgets I might have enjoyed the ooey, gooey, comforting goodness sooner.

Dice	Grate
Slice	Melt
Whisk	Simmer
Saute	Layer
Bake	Potato-licious

While searching online for a recipe to make one of my favorite Indian dishes, Aloo Gobi, I discovered that there is an adorable segment on the DVD extras of the movie “Bend it Like Beckham” where the director of the film (with help from her mother and auntie) demonstrates how to prepare this popular meal. Thankfully I didn’t have an audience watching me in the kitchen because I’m quite certain there would have been a lot to critique. In addition, I quickly learned that I didn’t have a large enough pan to prepare the amount of food that this recipe yields so take that into consideration when you cook this dish at your home. The stock pot that I ended up using made it very difficult to effectively stir the potato and cauliflower mixture. I suppose that’s all the more reason for me to finally break down and purchase the All-Clad 6 Quart Saute Pan that I’ve been eying for months. In the end though the Aloo Gobi came out quite well, although next time I attempt this dish I think I’ll try pre-cooking the potatoes as they do take quite a long time to cook and unfortunately the cauliflower ended up breaking down much more than I wanted it to. Also, in case you aren’t already aware fresh coriander is actually cilantro.

Shop	Heat the Oil
Saute Cumin Seeds & Onions	Chop Coriander Stalks
Stalks, Salt, & Turmeric	Stir in Chillies & Tomatoes
Add Garlic & Ginger	Add Cauliflower & Potatoes. Cover & Cook
Stir in Garam Masala & Chopped Coriander	Better Than Bending it Like Beckham?

In honor of Hanukkah I made Potato Latkes for dinner.  My mom cooked these when I was growing up, but her version was fried and unfortunately I spent the weekend eating brie and bon bons so I was extremely excited to find a recipe online for a slightly more healthy version of this childhood favorite.   These baked latkes are absolutely delicious!  They come out of the oven crispy and firm and pair perfectly with apple sauce and sour cream.  Finally, I sprinkled a few freshly chopped green onions over the top for a festive touch.

You Probably Need to Scrub & Peel	Much Better!
Watch Those Knuckles	Stir in the Egg, Flour, Soda, & Salt
Spoon Onto Baking Sheet & Flatten	Relax! I Used Low Fat Sour Cream