Mushroom and bacon omelette
Serves one Ingredients
2 large eggs 1 rasher of bacon, trimmed of fat and diced 1 large or 2 small mushrooms such as portobello, chopped 1 tsp olive oil 1 tsp butter Pinch of salt and pepper Fresh parsley, chopped Vine-ripened tomato, sliced
Fry the bacon and mushrooms in oil in a non-stick fry pan until golden. Remove from heat and set aside. Beat eggs and add a pinch of salt and pepper. Melt butter in the same frying pan and pour in eggs. Tilt pan to spread egg mixture around and cook over medium heat. As the omelette just starts to firm up but is still slightly runny on top, sprinkle the mushrooms and bacon over it, then fold it in half. When golden brown underneath, remove pan from heat. Place omelette on to a plate and sprinkle fresh parsley over the top. Serve immediately with slices of tomato.