Sadly, with all the picture taking that was done this holiday weekend, I regret to admit I accidentally deleted the pictures for this recipe. So please bear with me since I know many folks are visual readers, just like me. Despite the lack of pictures, this recipe was wonderful and such a fun way to make omelets for even the pickiest of eaters.
The recipe calls for baking these omelets in a jumbo muffin pan. I happened to have one (which I don’t use quite that often enough) but if you don’t, you can also use a standard muffin pan. Reduce the baking time to 12-15 minutes if you go that route.
Individual Baked Omelets
recipe adapted from The Pastry Queen
2 tablespoons unsalted butter
1 medium russet or red skinned potato, peeled & diced in 1/2 inch dice
1 small yellow onion, diced
1 teaspoon salt
1/2 bell pepper (color of your choice); seeded & dice
4 slices of bacon, cooked & chopped
1 tomato, seeded & finely chopped
1/2 cup shredded cheddar cheese
2-3 green onions, sliced
6 large eggs
1/2 cup heavy whipping cream or half & half
1/4 teaspoon freshly ground black pepper
dash of hot pepper sauce such as Tabasco (optional)
Preheat the oven to 350 degrees and lightly grease a large 6 cup jumbo muffin pan
Melt the butter over medium heat in a skillet. Add the potato, onion and 1/2 teaspoon and sauté, stirring occasionally. Add the bell pepper and continue sautéing until cooked through. Transfer this vegetable mixture to a bowl and add the bacon, tomato, cheese and green onions; set aside.
In a large bowl, whisk together the eggs, cream or half & half, remaining salt, pepper and hot sauce. Stir in the vegetable mixture. Pour this mixture evenly among the greased muffin cups.
Bake in the preheated oven for 20-30 minutes. Lightly shake the pan; if the omelets look or feel runny in the middle, bake for another 5 minutes until firm. Serve warm.