Pea and bacon omelette
A pea and bacon omelette is as filling as it is delicious. Make yourself an easy lunch that doesn't compromise on taste.
Make the herby pea and bacon filling first for this delicious omelette. It’s also worth noting that you won’t need to add salt as the bacon will be salty enough.
Method
Mix together the chopped herbs.
Place a non-stick frying pan over a medium heat and fry the bacon for 2 minutes, or until lightly browned, stirring regularly. Add the frozen peas and cook for 1–2 minutes, or until thawed. Tip into a bowl and toss with 2 heaped tablespoons of the chopped herbs. Season with pepper and set aside.
Melt the butter with the oil over a high heat in the frying pan. Tip in the beaten eggs and move around with a wooden spoon for 15–20 seconds, but don’t scramble. Once the eggs start to look lumpy, reduce the heat to low.
Spoon the bacon and pea filling down the centre of the omelette, sprinkle over half of the Parmesan and cook, without stirring, for a minute. Just before the egg is set, fold one half of the omelette over the filling and roll onto a warm plate.
Sprinkle over the remaining Parmesan, chopped herbs and ground black pepper. Serve immediately.
