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Ingredients

4 eggs
6 cherry tomatoes, halved
1/2 green capsicum, finely diced
1/2 onion, finely diced
1/2 cup fresh spinach, roughly chopped
4 mushrooms, roughly chopped
100g diced bacon
1 tablespoon milk
1 teaspoon butter
1/2 cup tasty cheese, grated
1 tablespoon parmesan, grated
1 tablespoon chives or parsley, finely chopped
Salt & Pepper
Method
Heat fry pan over med-high heat. Add butter. Lightly beat the eggs with milk, salt and pepper together.
Pour in the egg mixture immediately and cook ensuring the egg is being cooked evenly on the pan. When the underside is just starting to become golden, lower the heat. Scatter the grated cheeses, bacon, herbs and diced vegetables over egg mixture.
Cook for a further 1-2 mins then slide the omelette from the pan onto a plate, ensuring the omelette folds over itself. Serve immediately.