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

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

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  • 2
  • Easy
  • Carb Conscious Dairy free
  • 15 minutes
  • 5 minutes
  • Peter Falke Sauvignon Blanc 2009
  • Buy Ingredients Here


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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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