Thursday, August 20, 2015
This omelet is a tasty variation of the traditional breakfast. It has all the right ingredients for a filling weekend brunch -- eggs, bacon, tomato, mushrooms -- and can even be served with a mixed salad as a light or main meal.
Prep time: 10 minutes
Cook time: 15 minutes
2 tbsp milk
1 oz. (30 g) cheddar cheese
1 pat unsalted butter
salt and pepper
For the filling:
2 strips bacon
1 tsp. sunflower oil
2 oz (60 g) mushrooms
liquid measuring cup
2 cutting boards
small nonstick frying pan or omelet pan
1. Whisk the eggs and milk together in a liquid measuring cup. (This will make it easy to pour in step 5.) Grate the cheese and stir it into the egg mixture. Season.
2. Cut the tomato into chunks and slice the mushrooms. On a separate cutting board, cut the bacon into cubes.
3. Place the frying pan over medium heat and fry the bacon for 3 minutes, or until cooked completely. Put the bacon on a plate lined with paper towels.
4. Heat the oil and fry the mushrooms for 2 minutes. Add the tomato to the pan and cook for 1 minute. Put the tomato and mushrooms onto a plate.
5. Melt the butter in the pan. Pour in the eggs so they cover the bottom of the pan. Cook the eggs on medium heat until the edges begin to cook and set.
6. Using a spatula, push the cooked egg into the center of the pan. The uncooked egg will run to the sides. Repeat until all the egg is cooked.
7. Shake the pan to release the omelet and spoon the filling over one half. Slide the omelet out onto a plate and gently flip the unfilled half over the top.