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

    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

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. 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
    2. 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.
    3. 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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