I have to admit to something of a love-hate relationship with Omelette. Love them because they are tasty but hate them if making for a group.
I continue to make them though and this Bacon, Tomato and Mushroom Omelette made for a great meal that was very easy to make.
- 2 rashers of Bacon
- 2 Eggs
- 2 largish Mushrooms
- 1 Tomato
- Salt and Pepper
- Use kitchen scissors to cut the Bacon into piece about 2½cm/1 inch in size.
- Slice the Tomato into thick pieces
- Either quarter or slice the Mushroom. Larger ones are better sliced but smaller ones can easily be just quartered.
- Break the Eggs into a bowl then whisk with a fork until evenly yellow. Add some Salt and Pepper to taste.
- Place a 25cm/10inch fry pan onto the stove over a medium heat then put in the Bacon.There is no need to heat the pan first.
- Once the Bacon starts to produce some fat then add in the Mushroom and Tomato.
- Stir the pan as everything cooks. In particular, turn the slices of Tomato so they cook on both sides. Avoid overcooking though because the mixture will continue to cook in the next step.
- Pour the beaten Egg into the pan with the bacon, mushroom and tomato. You may want to arrange it a little before doing this to get a better look on the serving plate.
- The Omelette is ready when the centre is firmly cooked. Serve immediately because it will go cold very quickly.
I will sometimes slightly undercook an omelette then top with some grated cheese. Put under the grill to melt the cheese for a delicious lunchtime treat.