omelet for two...or two and a half

Good morning. Good morning. I slept last night. Like most people did. But I slept reallllly good. That doesn't happen very often. My husband and I are normally visited by one, or two...or sometimes three kids throughout the night. And, on occasion, some of these visits extend until the morning. Thus, the hubby and I are pushed to the edges of the bed while the little ones lay sprawled out in the middle, happily dreaming in the magical safe zone that only a parent can create.

I remember that when I was little. My Dad wasn't particularly fond of having any of his five kids in the bed, but my Mom wouldn't turn us away. I would sneak into my parents' room if I had a bad dream and my mom would quietly let me hop onto her side of the bed. So long as I didn't move a muscle or muster a word, I could sleep the rest of the night tucked into the safe little crack between my Mom and the edge of the water bed. Yep, a water bed. Remember when those were cool? Anyway, thanks Mom.

So, after a beautiful night of sleep and sleeping in, I offer you this de-lic-ious Good Morning recipe. Honestly, it was sooo good. I can't wait to make it for friends, it was that good. Maybe because I had all the ingredients on hand, maybe because it was super simple to prepare, maybe because it doesn't really even remind me of an omelet at all. Or maybe just because it was the bomb. I don't know, you decide and let me know.

Good Morning and Good Day my friends.

Omelet for two

taken from barefoot contessa at home

serves 2 generous portions

1/4 pound good thick-cut bacon

1 tablespoon unsalted butter

1 cup medium-diced Yukon gold potato (I didn’t have any potatoes, oddly, so I substituted 1 cup of frozen Potatoes O’Brien-worked perfectly!)

1/2 cup chopped yellow onion

1 tablespoon minced jalapeno pepper (didn’t have any, so I left it out-still so YUM)

5 extra-large eggs

2 tablespoons milk or cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped scallions, white and green parts

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 sauté 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 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.

I realized I probably overcooked the eggs a little. I should have checked it at 14-15 minutes to get a softer, less-cooked egg.