Omelettes are an easy breakfast, lunch or dinner and with a classic combo of bacon, eggs and cheese is a sure-fire winner every time.
Bacon and cheese omelette
Bacon, eggs and cheese - it's a classic combo for good reason.
- 5 mins preparation
- 5 mins cooking
- Serves 1
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Ingredients
Bacon and cheese omelette
- 1 rasher rindless bacon, chopped
- cooking oil spray
- 2 eggs
- 1 tablespoon milk
- 2 tablespoon coarsely grated gruyere cheese
- 1 tablespoon finely chopped chives
- thick buttered toast, to serve
Method
Bacon and cheese omelette
- 1Heat a 20cm (top measurement) non-stick frying pan over moderately high heat.
- 2Cook bacon, stirring, 2-3 minutes, or until browned. Drain on paper towels. Cool pan slightly; spray with cooking oil.
- 3Whisk eggs and milk in a jug. Heat pan over moderate heat.
- 4Add egg mixture; tilt pan to cover base. Cook 1 minute, or until set underneath. Sprinkle gruyere, bacon and chives over omelette. Cook a further 2 minutes, or until cheese melts.
- 5Using a spatula, carefully fold omelette in half. Transfer to a plate; serve with toast.
