Brunch Packed Omelette
A great breakfast recipe to kick start the day and ideal for using up any left-overs from dinner.
Prep time: 5-6 minutes
Cook time: 10 minutes
Serves 4
Ingredients
- 100g baby new potatoes, thickly sliced
- 4 slices smoked back bacon or ham, chopped
- 200g mushrooms, sliced
- 4 medium eggs, beaten
- 3 tbsp semi skimmed milk
- 1 tomato, sliced
Procedure
- Boil the potatoes for 5-6 minutes until tender, then drain.
- Meanwhile, heat 1 tbsp oil in a small non stick frying pan approx. 20cm diameter and fry the bacon for 2 minutes.
- Add the mushrooms and fry for 3 minutes.
- Stir in the potatoes.
- Whisk the eggs and milk together, season and pour into the pan.
- Cook gently for 3-4 minutes loosening the edges with a spatula.
- Place under a preheated grill for 2-3 minutes, adding the tomatoes for the last 1 minute, until golden and cooked throughout.
- Cool slightly before turning out of the pan.
Alternatives:
Allow to chill before cutting into wedges for eating at home, at school or at work.
Omit the bacon for a vegetarian option and sprinkle over 50g grated cheese. This is also a great for using up leftover cooked potatoes.
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