Bacon & brie omelette wedges with summer salad

Bacon & brie omelette wedges with summer salad

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(9 ratings)

Ready in 20 mins


Serves 4

Spanish-style frittatas, or 'tortilla', are traditionally served in thick slices complete with oozing cheese and a crunchy salad

Nutrition and extra info

Nutrition: per serving

  • kcal395
  • fat31g
  • saturates12g
  • carbs3g
  • sugars3g
  • fibre2g
  • protein25g
  • salt2.2g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g smoked lardons
  • 6 eggs, lightly beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 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



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…


  1. Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.

  2. Heat 2 tsp of the oil in a non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the brie on top. Grill until set and golden. Remove from the pan and cut into wedges just before serving.

  3. Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.

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Comments, questions and tips

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Chloe Jasmine's picture
Chloe Jasmine
29th Mar, 2019
These were tasty and super quick and easy to make. I swapped out bacon lardons for chorizo and it worked wonderfully!
mercuryzelda's picture
23rd Aug, 2018
This is fantastic. I actually used a 155g pack of lean bacon lardons and it felt like enough meat to me. The salad dressing is also very good and complements the omelette well. I will definitely make this again!
23rd Jul, 2012
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.
17th Jul, 2012
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.
8th Jul, 2012
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.
6th Jul, 2012
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?
16th Sep, 2014
I reported this comment by mistake! I wanted to reply and then saw the date!!
22nd Feb, 2020
Would this be OK to eat cold?
Barney Good Food's picture
Barney Good Food
24th Feb, 2020
Fine to eat cold and will keep in the fridge for two days but it won't freeze well.
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