Traditional six-egg omelette with crisp bacon and panfried cherry tomatoes
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- Abigail Donnelly
- 2
- Easy
- Carb Conscious Dairy free
- 15 minutes
- 5 minutes
- Peter Falke Sauvignon Blanc 2009
- Buy Ingredients Here
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
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.
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