Some mornings, especially on weekends, I wake up and feel like a hearty, hot off the skillet breakfast. Those are usually the same mornings I don’t feel like spending much time prepping breakfast. So I whip out my cast iron skillet and let it do most of the work. This omelette is filled with crispy potatoes, bacon, scallions, onion, and my favorite- white cheddar. It all melts together both on the stove top and then baked in the oven. Serve it right out of the pan with a big smile on your face.
Quickly chop up some veggies. I like using potatoes, scallions, and onion. Set aside and preheat your oven to 350.
Cut the bacon crosswise into 1 inch pieces. Cook in an 8-10 inch cast iron skillet (or oven proof skillet) over medium high heat until bacon is cooked through. Drain onto paper towels and set aside.
Reserve about half of the bacon grease in the skillet and discard the rest. Add in the chopped potatoes to the same skillet and cook until golden brown and crispy, about 12 minutes. Add in the onion about halfway through cooking time.
Meanwhile, in a medium sized separate bowl, whisk together eggs, milk, and salt and pepper. Stir in the scallions and cubed white cheddar. Once the potato is cooked through, remove from heat and add bacon back in to the skillet. Give the skillet a small amount of time to cool before adding in the eggs so they don’t burn on the bottom.
Pour egg mixture over potatoes and bacon and gently mix. Place pan in oven for 15-20 minutes, or until omelette puffs and eggs are cooked through. Sprinkle with a handful of grated or cubed white cheddar and place back in oven for 1 additional minute. Serve hot directly from the pan.