Bacon & Brie omelette wedges with summer salad

Latest comments and suggestions

• Jay

  06 July 2012

  Jay commented on this recipe

  Thinking of doing this tonight as a quick dinner before I go cinema, have to ask (Stupidly) when you lay the Brie on the mixture, it asks that you grill until set. Does this mean I have to take it off the heat and stick in the grill to cook the top? Confussed slightly.. Any help?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bolfood

  08 July 2012

  bolfood rated and commented on this recipe

  

  Jay, realise this reply is too late but if your thinking of making it again yes, stick it under the grill! This is a lovely recipe, so easy! Perfect 'fast food' for one of those evenings where you can't be bothered to cook anything too complicated but are not a takeaway fan! I didn't bother with the salad part - just threw together my own crispy green salad with a french dressing and some crusty bread.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Avray

  17 July 2012

  Avray rated and commented on this recipe

  

  Very good. I don't normally grill omlette/frittata but really worth the effort! Puffs up and turns nicely golden. Us low carbers need all the excitement we can get out of eggs.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CarolineG

  23 July 2012

  CarolineG rated and commented on this recipe

  

  I made this with some chorizo instead of lardons and added some garden peas to bulk it out a little. It was gorgeous and everyone had clean plates so will definitely do this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/2196641/

Your binder

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 2 tbsp olive oil
• 200g smoked lardons
• 6 eggs , lightly beaten
• small bunch chives , snipped
• 100g brie , sliced
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1 cucumber , halved, deseeded and sliced on the diagonal
• 200g radishes , quartered

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 mins

Ingredients

• 2 tbsp olive oil
• 200g smoked lardons
• 6 eggs , lightly beaten
• small bunch chives , snipped
• 100g brie , sliced
• 1 tsp red wine vinegar
• 1 tsp Dijon mustard
• 1 cucumber , halved, deseeded and sliced on the diagonal
• 200g radishes , quartered

PER SERVING

395 kcalories, protein 25g, carbohydrate 3g, fat 31 g, saturated fat 12g, fibre 2g, sugar 3g, salt 2.2 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.