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200 g chopped back bacon
2 tbsp butter
1 medium onion chopped
1 clove garlic minced
2 tomatoes skinned and chopped
1/2 punnet white button mushrooms sliced
1/2 chopped yellow pepper ( can use either green or red peppers)
Handful of chopped baby spinach optional
Grated cheddar cheese optional
In a frying pan cook bacon until crispy add butter to pan sauté onion, yellow pepper, garlic until tender.
Add mushrooms and cook a further 2 minutes then add chopped tomatoes.
Season with salt and black pepper, 1/4 tsp oregano, 1/2 tsp paprika, pinch of cayenne pepper, garlic and herb seasoning.
Cook until tomatoes have broken down, add 3 tbsp water if necessary. Lastly add chopped spinach cook for 1 minute. Set aside.
Egg mix :
Allow 2 large eggs per omelette.
Whisk lightly add salt and pepper add 2 tbsp water and whisk again.
Heat 1 tbsp butter in a small omelette frying pan pour in sufficient egg mix to cover bottom of pan and swirl around.
Cook on medium heat until the bottom is set then flip omelette over, cook the other side. Place your filling in the centre sprinkle cheese on top ( optional ) and make an envelope. Serve on warm plates.
Garnish with chopped parsley. Enjoy!
Prepard, tried and tested by : Gail Haselsteiner