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
- 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
- wooden spatula
- 2 plates
- 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.
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.
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
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
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.
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.
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.
- 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