Bacon and cheese omelette

Bacon, eggs and cheese - it's a classic combo for good reason.

  • 5 mins preparation
  • 5 mins cooking
  • Serves 1
  • Print
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
  • 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


Bacon and cheese omelette
  • 1
    Heat a 20cm (top measurement) non-stick frying pan over moderately high heat.
  • 2
    Cook bacon, stirring, 2-3 minutes, or until browned. Drain on paper towels. Cool pan slightly; spray with cooking oil.
  • 3
    Whisk eggs and milk in a jug. Heat pan over moderate heat.
  • 4
    Add 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.
  • 5
    Using a spatula, carefully fold omelette in half. Transfer to a plate; serve with toast.

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