Pat: My kitchen sinker—also known as the omelet with everything—includes bacon, ham, two kinds of cheese, and anything else I find lying around in the fridge. When my girls get involved, I need to change it up a bit by adding vegetables to the mix, so I sauté up a mixture of onion, tomato, pepper, and scallion. But if you ask me, they just get in the way of the meat and cheese, and since I’m always the first one up, I make it my way! With my omelets, there is no flipping or flapping—I just bake them in the oven.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Cut the bacon crosswise into 1-inch slices. Cook the bacon in a medium ovenproof skillet over medium heat, stirring occasionally, until browned. Drain on paper towels, and drain the fat from the pan (do not wipe clean). Add the butter to the pan, and then add the onion. Cook over medium-low heat for about 7 minutes, tossing occasionally, until the onion starts to brown, and then add the tomato, the jalapeño pepper, and a pinch of salt, and cook for 4 more minutes, until the tomato is softened and the skillet is mostly dry. Remove the skillet from the heat, and stir in the ham and bacon.
Step 3
Meanwhile, in a medium bowl, beat the eggs, milk, pepper, and a generous pinch of salt together with a fork. Stir in the scallions and diced cheddar and Swiss. Pour the egg mixture over the tomato-meat mixture, and stir to distribute the ingredients evenly. 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 warm, directly from the pan.
