Omelette wedges

“Omelettes like this are useful for all sorts of occasions. They are delicious with ketchup for breakfast, or salad for lunch, and the leftovers can be eaten cold”

■ Serves 6 ■ Prep 20 mins ■ Cook 10 mins

3 spring onions

200g new potatoes

4 smoked bacon rashers

2 tbsp sunflower oil, plus 1 tsp 8 eggs

1 tsp English mustard (ready-made rather than powder)

85g mature cheddar

2 tomatoes

1 Chop and slice the veg Finely chop the spring onions and set aside. Thickly slice the potatoes (there’s no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain well and set aside.

2 Stir-fry the bacon Meanwhile, snip the bacon into pieces with scissors. Heat 1 tsp oil in a frying pan, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir for a couple of seconds to slightly soften, then tip the bacon and onions into a small bowl. Wash and dry the frying pan.

3 Crack the eggs Break the eggs into a large bowl, then whisk with the mustard and a little salt and pepper. Make sure you don’t get any shell into the mix. If you’re worried you might, you can break the eggs into a cup, one at a time, before adding to the bowl, or ask an adult to break them for you.

4 Add the flavours Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the frying pan, then, when it’s hot, pour in the mixture. Stir a couple of times as it sets on the base of the pan to start it cooking.

5 Cook and top Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the remaining grated cheese.

6 Grill and serve When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan onto a wooden board. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

PER SERVING 290 kcals, fat 22g, saturates 8g,

carbs 7g, sugars 2g, fibre 1g, protein 17g, salt 1.1g