Breakfast omelette

Breakfast omelette




  • 2 teaspoons vegetable oil
  • 2 bacon rashers, rind removed, roughly chopped
  • 1/2 red capsicum, deseeded, roughly chopped
  • 6 eggs
  • 20 g (1/4 cup) finely grated cheddar cheese
  • 1 tablespoon shredded basil
  • Toast, to serve


Heat the oil in a large non stick frying pan over medium heat.

Add the bacon and capsicum and cook, stirring, for 4 minutes or until the bacon is golden.

Lightly beat eggs with salt and ground black pepper. Add to the pan and cook for 5 minutes or until just set.

Sprinkle with the cheddar cheese and basil. Cook for 1 minute, then cut into wedges and serve with toast.


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