Omelette wedges

Omelette wedges

  • Rating: 5 out of 5.19 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

Nutrition: per serving
HighlightNutrientUnit
kcal290
fat22g
saturates8g
carbs7g
sugars2g
fibre1g
protein17g
low insalt1.05g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 5 out of 5.19 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content