Father's Day Omelet

Omelet for Two

1/4 lb bacon

1 T butter

1 c medium diced potatoes

1/2 c chopped yellow onion (which I left out for my onion despising husband)

1 T minced jalapeno pepper (if there are no seeds there isn't spice)

5 eggs

2 T milk

1 t salt

1/2 t pepper

1/4 c chopped scallions, white and green parts

4 oz extra sharp cheddar, plus 1/4 c grated for garnish (I used medium and it was still great)

Preheat oven to 350. Cut the bacon into 1 inch slices. Cook the bacon in an 8 inch ovenproof skillet over medium-low heat. Transfer bacon to paper towel lined plate and drain grease from pan. Add the butter to the pan and then the potato and onion. Cook for about 10 minutes, stirring occasionally, or until onion browns and potato is tender but firm. Add the jalapenos for 30 seconds.

Meanwhile, in another bowl beat the eggs, milk, salt and pepper with a fork. Stir int he scallions and diced cheddar. When the potatoes are done add the bacon to the pan and pour the eggs mixture on top. Place pan in oven for 15-20 minutes, or until the eggs puff and are almost cooked in the center. Sprinkle with cheese and bake another minute. Serve hot.