Brunch packed omelette
22 min
Serve hot or cold, at home or on the go, this versatile breakfast makes a great start to the day! Great for using up leftover cooked potatoes.
1 person made this
Ingredients
Serves: 2
- 1 tablespoon rapeseed oil
- 4 slices unsmoked back bacon or ham, trimmed and chopped
- 200g mushrooms, sliced
- 100g cooked or leftover baby new potatoes, thickly sliced
- 4 medium eggs, beaten
- 3 tablespoons semi-skimmed milk
- 1 tomato, diced
Method
Prep:10min ›
Cook:12min ›
Ready in:22min
- Heat the oil in a small non stick frying pan approximately 20cm diameter and fry the bacon for 2 minutes. Add the mushrooms and fry for 3 minutes then stir in the potatoes
- Whisk the eggs and milk together, season and pour into the pan. Cook gently for 3 to 4 minutes loosening the edges with a spatula. Place under a preheated grill for 2 to 3 minutes, adding the tomatoes for the last 1 minute, until golden and cooked throughout.
- Cool slightly before turning out of the pan.
Cook’s tip:
Allow to chill before cutting into wedges for a great breakfast! Omit the bacon for a vegetarian option and sprinkle over 50g grated cheese, e.g. Cheddar.
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