2 eggs
1 tbs milk
Salt & freshly ground pepper
2 tsp olive oil
50g mushrooms, thinly slice
1 rasher bacon, finely chopped
1/2 tomato, finely chopped
5g butter
1/4 cup grated cheddar
Step
1
Use a fork to whisk eggs
and milk together. Season well with salt and pepper. Set aside.
Step
2
Heat oil in a small
(16cm base) non-stick frying pan over mediumhigh heat. Add mushrooms and bacon.
Cook for 3 mins or until mushrooms soften. Stir in tomato. Cook 1 min. Remove
from pan and set aside. Wipe pan with paper towel.
Step
3
Melt 5g butter in the
frying pan over medium-high heat. Add eggs to the pan. Use a fork to quickly
draw the cooked egg back from edge of pan to allow uncooked egg to run to the
edge. Continue until egg is almost set. Cook for a further 30-45 seconds or
until egg is just set.
Step
4
Spoon mushroom mixture
over half the omelette. Sprinkle over cheese. Use a fork to lift one side of
the omelette over to enclose filling. Carefully slide onto serving plate. Serve
immediately.
