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Mushroom, bacon and tomato omelette
Mushroom, bacon and tomato omelette
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Prep Time:
5 minutes
Cook Time:
6 minutes
Total Time:
11 minutes
Classic brunch omelette served with side salad and toast for a satisfying meal.
Ingredients:
  • 2 eggs
  • 20.60 gm milk
  • Salt & freshly ground pepper
  • 9.20 gm olive oil
  • 50g mushrooms, thinly sliced
  • 1 rasher bacon, finely chopped
  • 1/2 tomato, finely chopped
  • 5g butter
  • 62.50 ml grated cheddar
Instructions:
  • Whisk eggs and milk together using a fork, season generously with salt and pepper, and set aside.
  • In a small non-stick frying pan with a 16cm base, heat oil over medium-high heat. Add mushrooms and bacon, cooking for 3 minutes until mushrooms soften. Stir in tomato and cook for an additional minute. Remove mixture from the pan and set aside, then wipe the pan with a paper towel.
  • In a frying pan over medium-high heat, melt 5g of butter. Add eggs to the pan and use a fork to gently move the cooked egg towards the center to let the uncooked egg flow to the edge. Cook until almost set, about 30-45 seconds.
  • Spread the mushroom mixture over half of the omelette, sprinkle with cheese, then fold the other half over the filling using a fork. Gently transfer the omelette to a serving plate and enjoy immediately with a side of salad.

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