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Individually Baked Omelets
Nb persons: 0
Yield: 6 omelets
Preparation time:
Total time:
Source: Rather Sweet Bakery
| 2 Tb. | unsalted butter |
| 1 medium | russet or red-skinned potato, peeled and diced |
| 1 small | yellow onion, diced |
| 1 tsp. | salt |
| 1/2 | red bell pepper, seeded and diced |
| 4 slices | thick apple-smoked bacon, cooked and chopped into small pieces |
| 1 | fresh tomato, seeded and finely chopped |
| 6 large | eggs |
| 1/2 c. | heavy whipping cream, or half and half |
| 1/4 tsp. | freshly ground black pepper |
| dash | hot pepper sauce, (Tabasco) opt. |
Preheat oven to 350 degrees. Generously butter 6 Texas-size (3 1/2x2") muffin cups or line the with muffin wrappers. Melt the butter in a medium skillet set over medium heat. Add the potato, onion, and 1/2 tsp. of the salt; saute for about 5 minutes, stirring occasionally. Add the red pepper and saute for 15 minutes longer, continuing to stir occasionally. Taste to make sure the potato is cooked through; if not, cook for a few minutes longer, until the potato is fully cooked but not mushy. Remove the vegetable mixture from the heat and stir in the bacon and tomato. Whisk the eggs, cream, and hot sauce together in a large bowl. Stir in the vegetable mixture. Pour the egg mixture evenly into the muffin cups. (The egg mixture may almost reach the top, which is ok.) Bake for 20-30 minutes. Lightly shake the pan; if the omelets look or feel runny in the middle, bake for 5 minutes longer, until firm. Serve warm.
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