Individual Baked Omelets

Here’s the recipe for the omelets served at Saturday’s Trustee Brunch:

Individual Baked Omelets – Makes 6

(adapted from The Pastry Queen by Rebecca Rather of the Rather Sweet Bakery & Cafe)

2 T. unsalted butter
1 medium russet or red-skinned potato, peeled and cut in 1/2-inch dice
1 small yellow onion, diced
1 scant t. salt
1/2 red bell pepper, seeded and diced
4 slices bacon, cooked and chopped into small pieces
6 large eggs
1/2 c. half-and-half
1/4 t. freshly-ground pepper
dash of hot pepper sauce such as Tabasco
3/4 c. grated sharp cheddar cheese
[optional: Prepared salsa, for serving]

Preheat oven to 350. Generously butter 6 jumbo-sized muffin cups (3 1/2-in. in diameter and 2-in. deep)

Melt butter in a skillet over medium heat. Add the potato, onion, and 1/2 t. 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, give it a few minutes longer until potato is tender but not mushy. Remove from heat and stir in the bacon.

In a large bowl, whisk the eggs, half-and-half, remaining salt, pepper, and hot sauce. Stir in the vegetable mixture and 1/2 c. of the cheese. Fill prepared muffin cups, dividing the mixture evenly. Sprinkle remaining cheese on top and bake 20 minutes. If the omelets look or feel runny in the middle, bake about 5 minutes longer, until firm.

Turn out  and serve warm or at room temperature, with or without a prepared salsa.

TIPS: To cut down on the sauteing time, cover the diced potato with water and simmer gently about 5 minutes while you chop the other vegetables. Drain thoroughly before adding to the saute.

Try other combinations of vegetables and breakfast meats. Ham, sausage, Canadian bacon, different sorts of cheese, and any number of fresh or frozen vegetables work well.

An easier way to put these together is to divide the vegetable mixture among the muffin cups, then pour the egg mixture over. This works well if you’re preparing a variety of fillings rather than your omelets all the same.