1 tablespoon grated cheddar cheese
1 tablespoon grated parmesan cheese
½ cup firmly packed baby spinach leaves
1 large rasher bacon
5 cherry tomatoes
1 small brown onion
2 tablespoons olive oil
1 teaspoon butter
Pinch of salt
Dash of pepper
1 tablespoon chopped fresh parsley
Directions to Cook:
Whisk eggs in a jug with 1 ½ tablespoons water. Season with salt and pepper.
Finely dice onion and bacon. Roughly chop spinach leaves and quarter cherry tomatoes.
Heat half the oil in frypan and sauté onion and bacon until tender. Turn off heat and toss through tomatoes and spinach and stir until spinach just wilts. Remove from pan and mix in a small bowl with cheddar cheese, parmesan and parsley.
Remove excess bacon fat if necessary.
Heat remaining oil in pan with butter. Add beaten eggs and swirl to coat pan.
As omelette begins to cook, lift gently with a spatula to allow uncooked egg to run through to bottom of pan. When base is cooked, place bacon and spinach mix on top and use a large spatula to fold over half of omelette to enclose.
Allow to cook for a few more moments for the inside egg to set.
Serve with hot buttered toast and roasted cherry tomatoes.
Add capsicum and sauté with onion and bacon.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.