A Tantrum Free Omelet
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.
