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Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes

By Abigail Donnelly

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 5 minutes

Ingredients

100 g cherry tomatoes
3 T olive oil
6 rashers streaky bacon
6 free-range eggs, separated
sea salt and freshly gound black pepper

Method

Chop the cherry tomatoes in half.

In a pan over a medium heat, fry in 1 T olive oil until softened.

In another pan over a high heat, fry the bacon until crisp and golden.

Whisk the egg whites and beat the yolks in a separate bowl. Fold the egg whites into the yolks. Season the egg mixture to taste and pour into a warm pan containing the remaining olive oil.

Scatter the blistered tomato onto the open omelette when it is almost cooked, then slide the pan under a hot grill for a minute or two until the egg is set and lightly browned.

Turn one side onto the other and serve hot, with the crisp bacon on the side.

Cook’s note: If you have the time, roast the cherry tomatoes in a glug of olive oil and balsamic vinegar in a 180°C oven.