"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Omelet for Two Recipe

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This recipe for Omelet for Two, by , is from The Baldwin, McDonald, Kintz Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Kintz


1/4 lbs. of good thick bacon
1 T unsalted butter ( I used salted)
1 c. medium-diced Yukon gold potato ( I used baking potatoes
1/2 chopped yellow onion
5 extra large eggs
2 T of milk or cream
1 t salt
1/2 t ground black pepper
4 oz. extra sharp cheddar, diced plus extra grated cheese for garnish
1/4 chopped scallions white and green parts

Preheat oven to 350

Cut the bacon crosswise in 1" slices. Cook the bacon 5 to 7 minutes stiring occasionaly until browned Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potatoes and yellow onion. Cook over medium-low for about 10 minutes tossing occasionally, until the onion starts to brown and the potatoe is tender firm.
Meanwhile, in a medium bowl, beat the eggs, milk, salt and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. 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.




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