Baked Omelet in a Cast Iron Skillet - Heart's Content Farmhouse

Prep Time:15

Cook Time:20

Total Time:35

Preheat. Preheat oven to 350℉.
Cook bacon. Cook the bacon in an 8-inch cast iron skillet until crisp over medium-low heat. Remove to a paper towel-lined plate, and pour out most of the grease.
Cook the potato and onion. Add a tablespoon of butter to the pan and cook the onion and potatoes until the onion starts to brown and the potatoes are tender, about 10 minutes.
Prepare the egg mixture. In a medium mixing bowl, whisk together the eggs, cream, salt, pepper, cayenne pepper, and scallions, if using. Chop the cooked bacon and add it to the egg mixture. Mix well.
Bake. Pour into the skillet over the cooked onion and potatoes. Bake for 10-12 minutes, depending on how firm you'd like the eggs to set.
Sprinkle with cheese and serve. Top with shredded cheddar and pop back into the oven just to melt the cheese. Serve immediately, directly from the pan.

You can add diced pepper, sweet or hot, to the onion for extra flavor and color.

Servings:

Calories: 260kcal