- 8 eggs
- Salt and pepper
- 3 rashers bacon
- 4 teaspoons butter
- 2 tomatoes, chopped
- ¼ cup flat-leaf parsley leaves, chopped
- ½ cup freshly grated parmesan cheese
Chop the bacon into small pieces, about 1cm square.
Heat a non-stick saucepan to medium-high heat and cook the bacon until brown and crispy.
Transfer to a plate and keep warm in the oven.
Wipe out frypan (I had to wash mine).
Cook the omelettes one at a time.
For each omelette, whisk 2 eggs, a bit of salt and pepper and a sprinkle of parsley in a small bowl.
Heat the frypan to medium heat, melt 1 teaspoon of butter in the frypan until it starts to foam and pour in eggs.
Don’t stir the eggs (some recipes recommend you push the cooked outsides into the middle, but this always ends in disaster for me, see note below!), leave the eggs for about a minute until the base has set, then sprinkle bacon, tomato and parmesan in a strip across the middle of the omelette.
By this time the top of the omelette will be just about set.
Use a spatula to carefully fold one side of the omelette over the filling. Now for the tricky bit… gently push the spatula under the middle of the omelette, tilt the pan a bit and use the spatula to help slide the omelette on to a plate.
Then fold the other side of the omelette into the middle.
Sprinkle some parsley and parmesan on the top.
Start the next one!
- Monday night of a busy long-weekend, too tired to grocery shop, what can I do with what’s in the house? Ta da, very tasty omelettes.
- My first omelette of this batch was a disaster, more of an abstract-style scrambled egg; takes one or two to get to know your pan and utensils.
- Look how beautifully the second one turned out!
- Recipe created by Melissa Hughes for Kidspot.
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