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Bacon & brie omelette wedges with summer salad

Bacon & brie omelette wedges with summer salad

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Rating: 5 out of 5.11 ratings
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  • Preparation and cooking time
    • Total time
    • Ready in 20 mins
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal395
fat31g
saturates12g
carbs3g
sugars3g
fibre2g
protein25g
salt2.2g
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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

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from June 2012, June 2012

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Overall rating

Rating: 5 out of 5.11 ratings
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