Bacon, Tomato and Mushroom Omelette
Serves 1
2 eggs
1 Tbsp milk
salt and 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
1. Use a fork to whisk eggs and milk together. Season well with salt and pepper. Set aside.
2. Heat oil in a small (16cm base) non-stick frying pan over medium-high heat. Add mushrooms and bacon. Cook for 3 minutes or until the mushrooms soften. Stir in tomato. Cook 1 min. Remove from pan and set aside. Wipe pan with paper towel.
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.
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.