Traditional six-egg omelette with bacon
| Recipe By: | Abigail Donnelly |
| Serves: | 2 |
| Cooking Time: | 5 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 100g cherry tomatoes, on the vine
- 3 Tbsp olive oil, to drizzle
- 6 rashers of bacon, crispy fried
- 1 free-range eggs, separated
- sea salt and freshly ground black pepper, to taste
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Chop the cherry tomatoes in half.
- In a pan over a medium heat, fry in 1 T olive oil until softened.
- In another pan over a high heat, fry the bacon until crisp and golden.
- Whisk the egg whites and beat the yolks in a separate bowl. Fold the egg whites into the yolks. Season the egg mixture to taste and pour into a warm pan containing the remaining olive oil.
- Scatter the blistered tomato onto the open omelette when it is almost cooked, then slide the pan under a hot grill for a minute or two until the egg is set and lightly browned.
- Turn one side onto the other and serve hot, with the crisp bacon on the side.
Cook’s note: If you have the time, roast the cherry tomatoes in a glug of olive oil and balsamic vinegar in a 180°C oven.
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