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.
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