Barefoot Contessa at Home: Oven Omelet

I love making breakfast. It is probably my favorite meal to cook. Another one of my weird food dislikes is that I am not a big fan of eggs. I am trying to like them more so I have been eating them more and more. Currently I only like them in an omelet style dish because I can stuff the omelet full of other ingredients so I really don't taste that much egg ( I know, silly right?) What can I say. I used to be the pickiest eater on the planet. I am sure you will see as you follow this blog all the things that I dislike, but it used to be so much worse. I didn't like any vegetables except those in the starch category, corn and potatoes. I would really only eat anything that was very plain. I am still not a major spice person, but I have come along way.

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


Ingredients:


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
5 eggs
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. 

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