This recipe was featured on last week's Project Pastry Queen. Unfortunately, I didn't get the chance to make it until this week. The original recipe calls for the baking of these individual omelets in large Texas-sized muffin tins which are larger than the normal cupcake size we are accustomed to here in California (I'm thinking its the size of those Costco muffins). Since I didn't have those on hand, I opted to use the ramekins that came with my Le Creuset set. I had to extend the baking time by 5-10 minutes due to runny insides but otherwise, the omelets were yummy and lends to alot of different variations and fillings including sauteed mushrooms, tomatoes, bell peppers, sausage or other meats, brocolli - whatever you prefer in an omelet.
Individual Baked Omelets
adapted from Pastry Queen
Ingredients
1 small skinned potato, peeled & diced in 1/2 inch dice
1 small yellow onion, diced
1 teaspoon salt
2 slices of bacon, cooked & chopped
1/2 cup shredded cheddar cheese
1 green onions, sliced
3 large eggs
1/4 cup half & half
1/4 teaspoon freshly ground black pepper
Dash of Siracha
Directions:
Preheat the oven to 350 degrees and lightly grease 2 ramekins. Using the same pan used for cooking the bacon and some of the bacon fat saved, add the potato, onion and 1/2 teaspoon and sauté, stirring occasionally until the potatoes are softened. Transfer to a bowl and add the bacon, cheese and green onions; set aside.
In a large measuring cup with a spout, 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 ramekins 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.
