Kitchen Sink Omelet

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Cut the bacon crosswise into 1-inch slices.
3. 3
   Cook the bacon in a medium ovenproof skillet over medium heat, stirring occasionally, until browned.
4. 4
   Drain on paper towels, and drain the fat from the pan (do not wipe clean).
5. 5
   Add the butter to the pan, and then add the onion.
6. 6
   Cook over medium-low heat for about 7 minutes, tossing occasionally, until the onion starts to brown, and then add the tomato, the jalapeno pepper, and a pinch of salt, and cook for 4 more minutes, until the tomato is softened and the skillet is mostly dry.
7. 7
   Remove the skillet from the heat, and stir in the ham and bacon.
8. 8
   Meanwhile, in a medium bowl, beat the eggs, milk, pepper, and a generous pinch of salt together with a fork.
9. 9
   Stir in the scallions and diced cheddar and Swiss.
10. 10
    Pour the egg mixture over the tomato-meat mixture, and stir to distribute the ingredients evenly.
11. 11
    Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center.
12. 12
    Sprinkle with a handful of grated cheddar, and bake for another minute.
13. 13
    Serve warm, directly from the pan.