The "what doesn't go in it" omelette

    25 min

    Exactly what it says up there! Got eggs? Got milk? What else is in the fridge? A great recipe for whipping up a last minute brunch.

    3 people made this

    Serves: 2 

    • 2 to 3 eggs
    • 1 splash milk
    • salt and pepper, to taste
    • 1 to 2 rashers bacon, chopped
    • 1/4 to 1/2 onion, sliced
    • 1 handful mushrooms, sliced
    • 1 knob butter
    • 1 handful feta cheese
    • 1 small handful spinach
    • 1 to 2 tablespoons sweetcorn
    • 1/4 to 1/2 teaspoon dried oregano

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Crack the eggs into a bowl and add splash of milk, and some seasoning and beat gently.
    2. In a frying pan over a medium heat, warm a little oil and add the bacon, onion, mushrooms (and any other uncooked ingredients if substituting). Remove from the pan and set aside.
    3. Add a knob of butter to the frying pan and increase the heat to medium high and wait until it is sizzling. Gently pour in eggs and reduce to a medium heat. When the omelette is semi-set, throw in your cooked and other fillings and cover with lid - this helps to cook the omelette and evenly melts any cheese you are using. Alternatively you can pop under the grill for a minute to help cook the top.
    4. Gently shake the pan to loosen the omelette and slide onto a plate. Flip over one half (as in the photo!). Add whatever favourite condiment, grab a fork and enjoy!

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