Warning: as I type, I am watching a show on the Travel channel called “State Fair Foods.” Travis made me. I can’t wait to see what foods from the Texas State Fair are featured and which ones I have to try at home.
|Potato, Bacon and Cheese Omelet|
1. ¼ lb (or 4 slices) of thick-cut bacon, cut crosswise into slivers
2. 1 T unsalted butter
3. ½ - 1 C (or 1 baseball size) Yukon gold potato, cut into bite size pieces
4. ½ C chopped yellow onion or onion powder
5. 6 large eggs
6. 2 T milk
7. 1 t salt
8. ½ t ground black pepper
9. 4 oz extra sharp cheddar cheese, plus extra for topping
Preheat the oven to 350. Place a ceramic pie pan in the oven.
Cut the bacon crosswise into ½ inch slivers. Cook the bacon in a sauté pan over medium-low heat for 5-7 minutes. Stir occasionally until browned. Remove from the pan and place on a paper towel lined plate to soak up the fat. Wipe the fat from the pan. Melt the butter in the pan and add in the potato and onion. Cook over medium-low heat for about 10 minutes until everything starts to brown and become tender.
In a bowl, beat together ingredients #5-8 with a fork. Add the cheddar and stir. Remove the pie pan from the oven and melt about 1 T of unsalted butter. Swirl around the butter to grease the bottom of the dish. When the potato is cooked, transfer it into the preheated ceramic pie pan, add the bacon, and then pour the egg mixture on top. Cook for 15-20 minutes until the eggs are cooked in the middle. Remove the dish from the oven. If you wish, sprinkle with more cheddar cheese, return to the oven for a minute to melt the cheese, remove and serve hot.
Try it and see if it gains “blog worthy” status in your house too!
Happy 4th of July!
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