Omelette wedges

Omelette wedges

With this easy-to-follow recipe your kids can treat you to breakfast... get printing off copies now

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 10 mins

Method

  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.
Try

SMOKED SALMON WEDGES

To give this omelette a more elegant twist, omit the bacon and tomatoes, and stir 3 slices smoked salmon, cut into thin slices, and 1 tbsp chopped dill in with the eggs in step 4. Continue to cook as before and serve cut into wedges.

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 17.0g, carbohydrate 7.0g, fat 22.0 g, saturated fat 8.0g, fibre 1.0g, sugar 2.0g, salt 1.05 g

Recipe from Good Food magazine, June 2009.

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Latest comments and suggestions

  • Binder photo Lauren Ricci

    02 July 2009

    Lauren Ricci rated and commented on this recipe

    5 stars

    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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  • Binder photo laureana

    21 September 2009

    laureana rated and commented on this recipe

    5 stars

    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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  • Binder photo Momble

    30 January 2010

    Momble rated this recipe

    5 stars

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  • Binder photo CJ

    25 March 2010

    CJ rated this recipe

    5 stars

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  • Binder photo ElleSpice22

    08 June 2010

    ElleSpice22 rated and commented on this recipe

    5 stars

    Fantastic recipe for lunch, took advice on cooking top under grill and it worked perfectly. Also really easy to add meat if desired. Already one of my favorites!

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  • Binder photo vegetarian recipes

    24 February 2011

    vegetarian recipes commented on this recipe

    as there are just my husbsnd andf myself i shall half the quantities and omit bacon as we are vegetarian plus use half fat cheese to cut down on the calorie count

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  • Binder photo acayna

    19 May 2011

    acayna rated and commented on this recipe

    5 stars

    Someone gets a bit too enthusiastic about food...^ Great recipe btw

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  • Binder photo Kendra Fallon

    22 July 2011

    Kendra Fallon rated and commented on this recipe

    5 stars

    Really simple and very tasty!!

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  • Binder photo jepson500

    09 August 2011

    jepson500 rated and commented on this recipe

    5 stars

    very nice and tasty will definatly have again

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  • Binder photo The Nourishing Road

    29 January 2012

    The Nourishing Road commented on this recipe

    This recipe is great. Check out my easy omelette here: http://thenourishingroad.blogspot.com/2012/01/omelet-heaven.html Will soon be posting up my salsa recipe (lacto fermented to boost the nutrition! Natasha

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  • Binder photo vale

    27 February 2012

    vale rated this recipe

    4 stars

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  • Binder photo brainyballerina35

    03 March 2013

    brainyballerina35 commented on this recipe

    Took some of this for lunch on a DofE training day - so satisfying and yummy! I used sandwich ham instead of bacon for extra simplicity and used light cheddar to make more healthy. Will definitely make again, maybe for weekend brunch.

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 20 mins

Cook time

Cook 10 mins

Ingredients

Print this recipe
Add to your binder

PER SERVING

290 kcalories, protein 17.0g, carbohydrate 7.0g, fat 22.0 g, saturated fat 8.0g, fibre 1.0g, sugar 2.0g, salt 1.05 g

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