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Omelette recipes

Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes

5 minutes

Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

100 g cherry tomatoes
3 T olive oil
6 rashers streaky bacon
6 free-range eggs, separated
sea salt and freshly gound black pepper

Method

Chop the cherry tomatoes in half.

In a pan over a medium heat, fry in 1 T olive oil until softened.

In another pan over a high heat, fry the bacon until crisp and golden.

Whisk the egg whites and beat the yolks in a separate bowl. Fold the egg whites into the yolks. Season the egg mixture to taste and pour into a warm pan containing the remaining olive oil.

Scatter the blistered tomato onto the open omelette when it is almost cooked, then slide the pan under a hot grill for a minute or two until the egg is set and lightly browned.

Turn one side onto the other and serve hot, with the crisp bacon on the side.

Cook’s note: If you have the time, roast the cherry tomatoes in a glug of olive oil and balsamic vinegar in a 180°C oven.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Roasted butternut with kaiings

Baby chive blinis with pineapple and chive infused butter

Butterfish carpaccio

Cold roasted-tomato soup with fresh tomato

Micro-green salad with fresh pear, baby corn and caramelised popcorn

Creamy corn sunshine soup with goat’s milk cheese and countryloaf croutons

Elegant Parma ham and pistachio salad topped with white chocolate curls

Marinated feta on golden toasts topped with fresh leaves

Basic macaroni cheese

All-in-one fish soup

Steamed prawn salad with avocado chilli salsa and lemon aioli

Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes

Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes

Ingredients

Method