Breakfast Omelette

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Breakfast Omelette[edit]

This omelette is a tasty variation of a traditional breakfast fry-up. It has all the right ingredients for a filling weekend brunch – eggs, bacon, tomato, mushrooms – and could even be served with a salad as a light or main meal

  • Preparation 10 mins
  • Cooking 15 mins
  • Serves 1

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Ingredients[edit]

  • 2 eggs .
  • 30g (1 oz) Cheddar cheese .
  • a pat of unsalted butter .
  • 2 tbsp milk . salt and pepper .
  • 2 rashers of bacon .
  • 60g (2oz) mushrooms .
  • 1 tsp sunflower oil .
  • 1 tomato

Equipment[edit]

  • whisk
  • wooden spatula
  • jug
  • 2 plates
  • grate
  • kitchen paper
  • wooden spoon .
  • sharp knife .
  • 2 chopping boards .
  • small non-stick frying pan or omelette pan

1. Whisk the eggs and milk together in a jug. (This will make it easy to pour in step 5.) Grate the cheese and stir it in to the egg mixture. Season.

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2.Cut the tomato into chunks and slice the mushrooms. On a separate board, remove the rind from the bacon and cut the meat into cubes.

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3.Place the frying pan over a medium heat and fry the bacon for 3 minutes or until cooked completely. Tip the bacon onto a plate, lined with kitchen

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4.Heat the oil and fry the mushrooms for 2 minutes. Add the tomato to the pan and cook for 1 minute. Put the tomato and mushrooms onto a plate

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5.Melt the butter in the pan. Pour in the egg so that it covers the base of the pan. Cook the egg on a medium heat until the edges begin to cook and set.

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6.Using a spatula, push the cooked egg into the centre of the pan. The uncooked egg will run to the sides. Repeat until all the egg is cooked.

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7.Shake the pan to release the omelette and spoon the filling over one half. Slide the omelette out onto a plate and gently flip the unfilled half over the top.

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Helpful Hints[edit]

  • Tasty Twists: Experiment with different fillings, such as ham, onions, courgettes, peppers, or even plain cheese!
  • Serving Tip- A dollop of ketchup or a serving of baked beans would taste great with this omelette