Mush­room and ba­con omelette

Isis Town and Country - - Life | Easy Eating -

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

Method

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.

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