Omelet For Two

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 2
• 1/4 lb thick cut back bacon
• 1 tablespoon butter
• 1 cup diced yukon gold potato
• 1/2 cup chopped yellow onion
• 1 tablespoon minced jalapeno pepper
• 5 extra large eggs
• 2 tablespoons milk or 2 tablespoons cream
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 cup chopped spring onions or 1/4 cup leek
• 4 ounces extra-sharp cheddar cheese, cut into dice
• 2 ounces grated extra-sharp cheddar cheese, for on top

Recipe

• 1 pre-heat the oven to 180°c/350°f.
• 2 melt the butter in an 8 inch oven proof pan.
• 3 chop the bacon into 1 inch pieces and cook for 5 to 7 minutes, until browned.
• 4 add the onion and potato and cook over medium low heat for about 10 minutes, stirring occasionally until the onion begins to brown and the potato is tender.
• 5 add the jalapeno pepper and cook for a few minutes longer.
• 6 beat together the eggs, milk, salt, and pepper with a fork.
• 7 stir in the spring onions and the diced cheddar.
• 8 pour over the potato/bacon mixture.
• 9 place in the preheated oven and bake for 15 to 20 minutes or until puffy and the eggs are almost cooked in the centre.
• 10 remove from the oven.
• 11 sprinkle the grated cheddar over top and return to the oven for another minute or two until the cheese melts.
• 12 serve hot from the pan.