• 2servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, H, C
MineralsNatrium, Fluorine, Cobalt

Ingredients Jump to Instructions ↓

  1. For the filling:

  2. 1 tabs olive oil

  3. 100 grams short cut rindless bacon

  4. red medium red capsicum (chopped into small pieces)

  5. 2 small ripe tomatoes

  6. 1 tabs fresh chopped chives

  7. 1 tabs fresh basil torn into small pieces

  8. tabs fresh continental parsley

  9. Freshly ground sea salt

  10. Freshly gound black pepper

  11. For the omelette:

  12. 3 eggs

  13. Tabs olive oil

  14. salt and pepper

Instructions Jump to Ingredients ↑

  1. Prepare the filling by heating the olive oil in a frying pan.

  2. Add the bacon pieces and fry until cooked.

  3. Add the capsicum, tomatoes, chives and parsely and cook through until soft. Season with salt and pepper. Set aside and keep warm unitl the omelette is cooked.

  4. Stir the parsley through the filling just before serving.

  5. Omelette Separate the yolks from the whites of the eggs.

  6. In an electic mixer, whisk the egg whites on a high speed until stiff.

  7. Fold in the egg yolks and salt and pepper on a slow speed until mixed through.

  8. Heat the olive oil in an omelette pan or skillet. (a medium heat will do)

  9. Pour in the egg mixture. Lower the heat and cook for 3 minutes.

  10. Place the pan under the griller for 1 minute to cook the top.

  11. Assemble for serving by spooning the filling on to one side of the omelette and folding the omelette in half.

  12. Can serve two people if cut in half. Serve immediately.


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