Extra Fluffy Cheese Omelet Loaded with Baked Potato, simple Arugula Salad

By Ira

I will not say what my husband said when he first took a bite of this omelet. This is his top favorite egg dish (and he’s had many different kinds)! My kids love this as well and they are both picky eaters.

Serves 2 – Adapted from Cook’s Country magazine December / January 2012 issue

If you would like to serve more than 2, you’ll need to double the recipe and use 2 skillets . You can divide the egg mixture between the 2 skillets by measuring and pouring with a ladle.

Loaded Baked Potato Omelet Filling

  • 1 large Yukon Gold potato, peeled and cut into 1/2 inch pieces
  • 4 slices bacon, or turkey bacon (nitrite free)
  • 2 scallions, sliced thin
  • salt and pepper

Put the potatoes in a covered medium microwave safe bowl, and microwave it for 2 to 5 minutes until just tender.

Cook the bacon in a 10-inch non-stick skillet over medium heat until crispy, for about 8 minutes.

Place it on a towel-lined plate. When cool, break it into little pieces, but throw away the fatty parts. Put the bacon pieces in a medium boil, along with the scallions.

Discard most of the fat from the skillet, leaving about 1 tablespoon. Add the potatoes to the skillet on medium heat and cook until golden brown about 6 minutes.

Add it to the bowl with the bacon and scallions, season it with salt and pepper, and stir gently. Set aside.

Fluffy Cheese Omelet

  • 3 tablespoons heavy cream, chilled
  • 5 large eggs room temperature
  • salt
  • 1 tablespoon unsalted butter
  • 2 ounces sharp cheddar cheese, shredded (1/2 cup)

Preheat oven to 400F with the oven rack set in the middle position.

If you did not get a chance to let the eggs get to room temperature, then you can fill up a bowl with warm water, and let the eggs in it for 5 minutes.

You’ll need a hand-held mixer for this because the stand-alone mixer will not be able to whip 3 tablespoons of cream.

I know what you’re thinking: you need to buy heavy cream for just 3 tablespoons? What do I do for with rest of the cream? This recipe tastes so good that it’s worth buying it. I will use the rest as cream on cake or with meringues. We’ll post recipes soon!

Put the cream in a medium bowl and beat it with a handheld mixer starting at medium low speed for 30 seconds, then on high for 1 or 2 minutes until soft peaks form. Set aside.

In a large bowl, beat the eggs and 1/4 teaspoon salt until they have doubled, about 2 minutes.

Gently fold whipped cream into the eggs.

In a 10 inch nonstick oven safe skillet over medium low heat, melt the butter making sure it coats all the pan. Add the egg mixture and let stand for 2 to 3 minutes until the edges are nearly set.

Sprinkle with half the cheese

and half the filling and put it in the oven. Bake for 6 to 8 minutes until the eggs are set and edges begin to brown.

Remove from the oven. Be careful don’t touch the handle with your bare hands! Sprinkle with the rest of the cheese. For the cheese to melt, you can cover it with a lid or put it in the oven for 30 seconds.

With a rubber spatula, slide the omelet on a cutting board, fill it with the remaining filling,

fold it in half,

then cut it in half.

Serve with a rocket salad, drizzled with balsamic vinegar or lemon juice, olive oil, and a pinch of salt.

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