Saturday, June 30, 2012
Barefoot Contessa at Home: Oven Omelet
For my second cookbook recipe I made Ina Garten's Oven Omelet for Two. I have made this recipe several times. I have to confess I have never made an actual omelet (maybe have to find one in another book for this project), but this seems to be an easy way to make them. I do change up the recipe quite a bit, especially to fit my no onion rule ( too hard to pick onions out of an omelet).
Oven Omelet for Two
Adapted from Barefoot Contessa at Home
2 cups shredded refrigerated Simply Potatoes
4 slices pre-cooked bacon, cut into small pieces
4 small slices ham, cut into small pieces
1/2 cup shredded cheddar cheese
2 tablespoons milk
Salt to taste
Pepper to taste
Preheat oven to 350 degrees.
In an 8 inch oven proof skillet combine potatoes, ham, bacon and cheese.
In a separate bowl whisk eggs. Add milk, salt and pepper to eggs. Whisk until well combined.
Pour egg mixture over top of potato mixture in skillet.
Bake in oven for 20-25 minutes until done.