Every Christmas morning I make this omelet and blueberry pancakes! I took the recipe from one of Barefoot Contessa’s cookbooks and added a few extra things. You can add or take away to make it a family favorite.
1 tablespoon olive oil
3 slices thick cut bacon, cut into 1-inch peices
1 cup (i-inch diced) Yukon gold potatoes
Sea salt and fresh ground black pepper
6 extra-large eggs
3 tablespoons milk
1 tablespoon butter
1 tablespoon fresh chopped chives
1 cup shredded white sharp cheddar cheese
Preheat oven to 350 degrees. Heat olive oil in a 10-inch ovenproof skillet over medium heat. Add the bacon and cook for 3-5 minutes, stirring occasionally, until bacon has browned. Take bacon out of pan and set aside on plate. Drain out most of the bacon fat.
Place potatoes in the pan and sprinkle with salt and pepper. Continue to cook over medium for 8-10 minutes, until very tender and browned, tossing occasionally to brown evenly.
Meanwhile, in a large bowl mix together the eggs, milk, 1/2 teaspoon salt and 1/4 teaspoon fresh ground pepper. Add butter to the pan and turn off heat. Pour the egg mixture into the pan and sprinkle bacon and cheddar cheese on top. Bake in oven for 8-10 minutes or until eggs are set. Sprinkle chives on top and serve hot.