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

cheese danish

I believe this is an Ina Garten recipe

Ingredients:

8 oz cream cheese at room temperature
1/3 cup sugar
2 egg yolks, at room temperature
2 Tbsp ricotta cheese
1 tsp vanilla extract
1/4 tsp salt
The zest of 2 lemons
1 box frozen puff pastry, defrosted
Egg wash

Directions:

Preheat the oven to 400 F.
Blend the cream cheese and sugar together on low speed until smooth. With the mixer still on low, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix until just combined. Don't whip!
Unfold one sheet of pastry onto a lightly floured board and roll it slightly with a floured rolling pin until it's a 10 X 10 inch square. Cut the sheet into quarters. Place a heaping Tbsp of cheese filling into the middle of each of the 4 squares. Brush the border of each pastry with egg wash and fold 2 opposite corners to the center, brushing and overlapping the corners of each pastry so they firmly stick together. Brush the top of the pastries with egg wash. Place the pastries onto a baking sheet. Repeat with the 2nd sheet of puff pastry and refrigerate the filled danish for 15 minutes.
Bake for 20 minutes, rotating the pan once during baking, until puffed and brown. Serve warm.