An omelette is a fast, tasty, nutritious meal served with salad, or maybe chips/potato wedges and baked beans. In this recipe, the bacon can be left out, or sliced mushrooms, diced peppers or chopped onions can be added. Make sure you have the accompaniments ready before you cook the omelettes.
Bacon Omelette
2 eggs
2 teaspoons water
Rasher of bacon (chopped) and/or vegetables
Knob of butter
Salt & pepper
1 oz. grated Cheddar
Serves 1
Beat eggs well with water and salt and pepper getting plenty of air into the mixture.
Melt butter in a frying pan. It’s worth investing in a small size frying pan – they are perfect for omelettes and more economical for single portions. When the pan is hot, add the bacon/veg. Fry gently for a few minutes until bacon is golden and veg softened.
Add the egg mixture and straight away draw the edges of the omelette gently to the middle with a fish slice. As you draw an edge in, tilt the pan so that uncooked egg flows onto the surface of the pan to cook. Work your way round. The omelette will have a crinkly middle and flattish edges. as the egg on top starts to set sprinkle on the cheese and switch off heat.
Loosen the edge of the omelette on one side and gently flip over one half to form a semi-circle.
Slide onto plate and serve immediately.