Omelette wedges

Recipe uploaded by

Sara Buenfeld

2 ratings

Recipe by Sara Buenfeld

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1. Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain.
2. Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.
3. Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper. Make sure you don't get any shell into the mix. If you are worried you might, you can break the eggs into a cup, one at a time, before adding to the bowl - or ask an adult to break them for you.
4. Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.
5. Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.
6. When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

LEFTOVERS

Delicious with ketchup for breakfast or salad for lunch. Leftovers can be packed up and eaten cold for a school lunchbox or picnic

PER SERVING

290 kcalories, protein 17g, carbohydrate 7g, fat 22 g, saturated fat 8g, fibre 1g, salt 1.05 g

Latest comments and suggestions

• Lauren Ricci

  02 July 2009

  Lauren Ricci rated and commented on this recipe

  

  Great recipe for using up a load of new potatoes 450g actually! I didn't have spring onions so used green beans chopped up and a leek. Only used 6 eggs. I made it in a frying pan and simply put the pan under the grill to cook the top so saved on washing up! Made it for by boyfriend to take to work with a salad, he loved it and so did his work mates!

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• laureana

  21 September 2009

  laureana rated and commented on this recipe

  

  great recipe!! i guessed on the amount of potatoes, and think i used too many, would recomend using a really good strong cheese aswell. very filling.....there were only 2 of us eating this, and someone went back for 3rds!

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Ingredients

• 3 spring onions
• 200g new potatoes
• 4 rashers smoked bacon
• 2 tbsp sunflower oil , plus 1 tsp
• 8 eggs
• 1 tsp English mustard (ready-made rather than powder)
• 85g mature cheddar
• 2 tomatoes

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 10 mins

Ingredients

• 3 spring onions
• 200g new potatoes
• 4 rashers smoked bacon
• 2 tbsp sunflower oil , plus 1 tsp
• 8 eggs
• 1 tsp English mustard (ready-made rather than powder)
• 85g mature cheddar
• 2 tomatoes

PER SERVING

290 kcalories, protein 17g, carbohydrate 7g, fat 22 g, saturated fat 8g, fibre 1g, salt 1.05 g

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