Omelet for Two

French Omelet for Two Recipe with Bacon, Potato, and Cheddar

Region / culture: France | Preparation time: 15 minutes | Cooking time: 35 minutes | Servings: 2

Introduction

Omelets are a classic breakfast dish that can be customized with a variety of ingredients to suit your taste. This recipe for Omelet for Two is a delicious and satisfying way to start your day.

History

The omelet has been a popular dish for centuries, with variations found in many different cultures around the world. In French cuisine, the omelet is often made with eggs and filled with cheese, herbs, and vegetables. This recipe puts a twist on the classic omelet by adding bacon, potatoes, and jalapeno peppers for a flavorful and hearty dish.

Ingredients

0.25 lb (113 g) of good thick-cut bacon
1 tbsp of unsalted butter
1 cup of medium-diced yukon gold potato
0.5 cup of chopped yellow onion
1 tbsp of minced jalapeno pepper
5 extra-large eggs
2 tbsp of milk or cream
1 tsp of kosher salt
0.5 tsp of freshly ground black pepper
0.25 cup of chopped scallions, white and green parts
4 oz (113 g) of extra-sharp cheddar, diced, plus extra grated cheese for garnish

How to prepare

Preheat the oven to 350°F (177°C).
Cut the bacon into 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 it is browned.
Drain the bacon on paper towels and discard the fat from the pan.
Add the butter to the pan, 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 the egg mixture over it.
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.

Variations

Add diced bell peppers or mushrooms for extra flavor and texture.
Use different types of cheese, such as feta or goat cheese, for a unique twist.
Substitute turkey bacon or vegetarian bacon for a lighter option.

Cooking Tips & Tricks

Be sure to cook the bacon until it is crispy to add a nice crunch to the omelet.

- Make sure to cook the potatoes and onions until they are tender but still firm to add texture to the dish.

- Adding jalapeno peppers gives the omelet a spicy kick, but you can adjust the amount to suit your taste.

Serving Suggestions

Serve this omelet with a side of fresh fruit or a green salad for a complete and satisfying meal.

Cooking Techniques

Be sure to cook the omelet in an ovenproof sauté pan to ensure even cooking.

- Use a fork to beat the eggs and milk together until well combined.

Ingredient Substitutions

You can use any type of potato in place of Yukon gold potatoes.

- Substitute shallots for the yellow onion for a milder flavor.

- Use any type of cheese you prefer in place of extra-sharp cheddar.

Make Ahead Tips

You can prepare the bacon, potatoes, and onions ahead of time and store them in the refrigerator until you are ready to make the omelet.

Presentation Ideas

Serve the omelet directly from the pan for a rustic and cozy presentation.

Pairing Recommendations

This omelet pairs well with a glass of orange juice or a cup of coffee for a classic breakfast combination.

Storage and Reheating Instructions

Store any leftover omelet in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

This omelet recipe contains approximately 350 calories per serving.

Carbohydrates

This omelet recipe contains approximately 15 grams of carbohydrates per serving.

Fats

This omelet recipe contains approximately 25 grams of fat per serving.

Proteins

This omelet recipe contains approximately 20 grams of protein per serving.

Vitamins and minerals

This omelet recipe is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This omelet recipe contains eggs, dairy, and pork (bacon), which may be allergens for some individuals.

Summary

This omelet recipe is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

This Omelet for Two recipe is a delicious and satisfying breakfast option that is easy to make and can be customized to suit your taste preferences. With a mix of bacon, potatoes, onions, and jalapeno peppers, this omelet is packed with flavor and nutrients to fuel your day. Enjoy this hearty and delicious dish with your loved one for a special breakfast treat.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was a warm summer day, and I had just returned from a trip to Paris with my dear friend, Marie. We had spent our days wandering through the charming streets, exploring quaint cafes, and indulging in delicious French cuisine.

One afternoon, Marie invited me over to her apartment for brunch. As we sat down at her kitchen table, she pulled out a skillet and began cracking eggs into a bowl. I watched in awe as she effortlessly whipped up a delicious omelet, filled with mushrooms, cheese, and herbs.

I had always been a fan of omelets, but I had never seen one made quite like this before. The combination of flavors and textures was simply divine. I eagerly asked Marie for the recipe, and she graciously shared it with me.

From that moment on, I was hooked. I made the omelet for two nearly every weekend, experimenting with different fillings and techniques. Over time, I perfected my own version of the dish, adding my own special touch to it.

The key to a perfect omelet for two, I discovered, is in the eggs. I always use farm-fresh eggs, as they have a richer flavor and creamier texture. I crack them into a bowl and whisk them until they are light and fluffy. Then, I pour the eggs into a skillet, swirling them around to create a thin layer.

Next comes the filling. I like to sauté some onions, mushrooms, and bell peppers until they are tender and fragrant. I sprinkle them over one half of the omelet, along with a generous handful of shredded cheese. Then, I carefully fold the other half of the omelet over the filling, creating a perfect half-moon shape.

I let the omelet cook for a few more minutes, until the cheese is melted and the eggs are set. Then, I slide it onto a plate and garnish it with some fresh herbs. The aroma that fills the kitchen is simply irresistible.

When I serve the omelet for two to my husband, he always takes a deep breath and smiles. He knows that he is in for a treat. We savor every bite, enjoying the creamy eggs, gooey cheese, and flavorful vegetables.

Over the years, I have shared my recipe for omelet for two with friends and family. They all rave about it, asking for the secret to my delicious dish. I chuckle and tell them that the real secret lies in the memories of that summer day in Paris, and the inspiration I found in Marie's kitchen.

Now, as I stand in my own kitchen, whisking eggs and sautéing vegetables, I can't help but feel grateful for the joy that cooking has brought into my life. The omelet for two will always hold a special place in my heart, a reminder of the friendships and adventures that have shaped me into the cook that I am today. And for that, I am forever thankful.