omelet for two

1/4 lb thick-cut bacon
1 Tbsp unsalted butter
1 cup medium-diced Yukon Gold potato
1/2 cup chopped yellow onion
5 extra large eggs
2 Tbsp milk
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 cup chopped scallions
4 oz extra sharp Cheddar, diced, plus grated cheese for garnish

Preheat the oven to 350 F. Cut the bacon crosswise in 1 inch pieces. Cook the bacon in an 8 inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Meanwhile, in a medium bowl beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15-20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot.

From Ina Garten's Barefoot Contessa at Home