Saturday Morning Breakfast for Two

I got inspired by a recipe in Barefoot Contessa’s cook book. It’s called Omelet for two.

Ingredients

* 1/4 pound good thick-cut bacon
* 1 tablespoon unsalted butter
* 1 cup medium-diced Yukon gold potato
* 1/2 cup chopped yellow onion
* 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
* 1/4 cup chopped scallions, white and green parts
* 4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Directions

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 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. (to see her recipe click on link foodnetwork.com-ina-garten )

My recipe:

Ingredients:

* 1/4 pound good thick-cut turkey bacon
* 1/2 cup of chorizo
* 1 tablespoon salted butter
* 1 cup medium-diced Red potato
* 1/2 cup chopped Red onion
* 6 large eggs
* 2 tablespoons fat free milk
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup chopped curly parsley, & 1 twig of Rosemary
* 2 to 3 handfuls of mozzarella cheese, plus extra mozzarella and one palm full of Mexican mixed cheese, for garnish

Directions:

Preheat the oven to 350 degrees F.

Cut the bacon in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat (If you use Turkey Bacon like I do, spray the pan with Pam first because the turkey bacon tends to stick to the bottom of the pan) 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 red 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 Chorizo for about 2-4 minutes.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the parsley and rosemary along with the mozzarella cheese. 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 Mexican mixed cheese and mozzarella cheese and bake for another minute.(Depending how much cheese you like). Serve hot directly from the pan.

Yummmm

Boy was this dish DELISH! I couldn’t believe how my inspiration for cooking this dish came from stuff I had at home mixed with Barefoot Contessa’s recipe. I definitely want to try Ida’s recipe, but I wouldn’t mind doing mine again either. I might even try a healthier version next weekend. Hope you enjoy, it’s a must try recipe. By the way, it says Omelet for Two but this is more for about 3 people. I only ate half of my slice.

xo,
kristin nicole