Home
Recipes
Easy

Marinated feta on golden toasts topped with fresh leaves

Marinated feta on golden toasts topped with fresh leaves

5 minutes

Warm chilli and garlic baked ricotta with basil-and-peach salad

Cheese recipes

Warm chilli and garlic baked ricotta with basil-and-peach salad

10 minutes

Basic macaroni cheese

Cheese recipes

Basic macaroni cheese

20 minutes

Baked polenta with braised mixed mushroom

Muffin recipes

Baked polenta with braised mixed mushroom

45 minutes

Pumpkin, cheese and rosemary muffins

Muffin recipes

Pumpkin, cheese and rosemary muffins

20 minutes

Kahlua-drenched tiramisu with mascarpone topped with delicate chocolate shavings

Kahlua-drenched tiramisu with mascarpone topped with delicate chocolate shavings

Creamed porcini soup topped with panfried mushroom

Mushroom recipes

Creamed porcini soup topped with panfried mushroom

30 minutes

Home-made salted rosemary olive oil bread topped with parma ham

Home-made salted rosemary olive oil bread topped with parma ham

20 minutes

All-in-one fish soup

Fish recipes

All-in-one fish soup

15 minutes

Succulent steak, nectarine and red-onion salad with Parmesan crisps

Succulent steak, nectarine and red-onion salad with Parmesan crisps

10 minutes

Steamed prawn salad with avocado chilli salsa and lemon aioli

Avocado recipes

Steamed prawn salad with avocado chilli salsa and lemon aioli

5 minutes

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

Omelette recipes

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

5 minutes

Load more

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.