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Friday, December 14, 2012


The best cooking and baking time of the year is now upon us and I can't wait to whip up some great creations and test more recipes.

The cold air, the blustery wind, and the frosty mornings are a sure sign that a good hot breakfast is what's needed to start the day.  I found this recipe while watching the "Barefoot Contessa" on the Food Network.  Ina Garten is one of my favorite chefs and this is her recipe.

This is a really fantastic way to make an omelet.  I was especially surprised that this omelet is baked in the oven. It comes out so fluffy and leftovers can be frozen; just reheat in the microwave for an instant breakfast.   Maybe an idea for Christmas morning.

Adapted from Barefoot Contessa Back to Basics (2008)

Preparation Time:  10 minutes
Cook Time:  25 minutes
Serves 2


1 tablespoon olive oil
3 slices thick-cut bacon, cut into 1-inch pieces                     
1 cup diced, unpeeled potatoes
Salt and pepper
5 large eggs
3 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon fresh chopped chives


Preheat oven to 350 degrees.  Heat the olive oil in a 10-inch ovenproof pan over medium heat.  Add the bacon and cook for 3 to 5 minutes over medium-low heat, stirring occasionally, until the bacon is browned.  Take the bacon out of the pan and set aside on a plate.

Place potatoes in the pan and sprinkle with salt and pepper.  Continue to cook over medium-low heat for 8 to 10 minutes until very tender and browned, tossing occasionally to brown evenly.  Remove to the same plate as the bacon.  Drain the fat out of the pan and discard.

Next, in a medium bowl, beat the eggs, milk, 1/2 teaspoon of salt, 1/4 teaspoon of pepper together.

Add the butter to the pan, lower the heat to low and pour the eggs into the hot pan.  Sprinkle the bacon, potatoes, and chives evenly over the top and place the pan in the oven for about 8 minutes, just until the eggs are set.  Slide onto a plate, divide and serve hot.

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