Mushroom, bacon and tomato omelette 2 eggs 1 tbs milk Salt & freshly ground pepper 2 tsp olive oil 50g mushrooms, thinly sliced 1 rasher bacon, finely chopped 1/2 tomato, finely chopped 5g butter 1/4 cup grated cheddar Use a fork to whisk eggs and milk together. Season well with salt and pepper. Set aside. Step 2 Heat oil in a small (16cm base) non-stick frying pan over mediumhigh heat. Add mushrooms and bacon. Cook for 3 mins or until mushrooms soften. Stir in tomato. Cook 1 min. Remove from pan and set aside. Wipe pan with paper towel. Step 3 Melt 5g butter in the frying pan over medium-high heat. Add eggs to the pan. Use a fork to quickly draw the cooked egg back from edge of pan to allow uncooked egg to run to the edge. Continue until egg is almost set. Cook for a further 30-45 seconds or until egg is just set. Step 4 Spoon mushroom mixture over half the omelette. Sprinkle over cheese. Use a fork to lift one side of the omelette over to enclose filling. Carefully slide onto serving plate. Serve immediately with salad.
Posted on: Tue, 23 Jul 2013 12:11:02 +0000
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