Egg & Mushroom Omelette

Serves 2
2 Bacon rashers, cut into small pieces (p)
4 Eggs, whipped
60g Full fat grated cheddar cheese (2Hea/2= 1Hea per person)
100g button mushrooms, cut in half (s)
Handful of chopped chives
In a glass bowl, whip together the eggs & cheese, season well.
In a frying pan cook the bacon until crisp, add the mushrooms, and cook for 5 mins.
Add the bacon & mushrooms to the eggs & cheese, mix together.
Heat a deep sided frying pan, cook the mix for a few minutes until the bottom has set, turn over.
Pre-heat the grill.
When both sides have almost set, remove from the hob & place under the grill, finish cooking.
Remove & sprinkle the chives over, serve with baked beans.
Credit: Pete’s Recipe Book

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