Sunday Morning Omelet

Okay go to your grocery store and get the stuff and make yourself a kickass omelet

1/4 pound bacon
1 tablespoon unsalted butter
1 cup medium-diced Yukon gold potato
1/2 cup chopped yellow onion
1 or 2 tablespoon minced jalapeno pepper dependin on your preference, it doesnt become hot so dont worry
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 topping

Preheat the oven to 350 degrees F, Cut the bacon crosswise in 1-inch slices. Cook the bacon in a 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.

In 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 in a baking dish 9x6 or somthin. Place the baking dish 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, good stuff!

Okay, question Skully. Every recipe you have listed you use kosher salt. Does it do a better job of bringing out the flavour of the food than regular salt?

I have been hooked on kosher salt for about three years, each little piece of salt is bigger than the normal salt so you need to be careful with how you use it but yes it does bring out the flavours much more. If you watch the food channel and know chefs around the world they will all tell you kosher salt is the way to go.