Bacon and Brie deep omelette

Recipe from: 3 March 2014
recipes bacon omelette breakfast

Ingredients 7
Servings 4
Time 00:15

Ingredients

  • 250
    g
    spinach - shredded
  • 2
    Tbs
    olive oil
  • 1
    small red onion - finely chopped
  • 4
    Duchy Originals From Waitrose Organic British Bacon Dry Cured Back Rashers - snipped into small piec
  • 8
    large free range eggs
  • 50
    g
    Brie cheese
  • 2
    Tbs
    milk
 

Method

00:15
 
Wash the spinach and cook in a covered pan for 1-2 minutes until it is wilted. Drain thoroughly and set aside. Heat 1 tbsp of the oil in a frying pan and add the onion and bacon. Cook over a medium heat for 5 minutes until softened and starting to brown. Add the spinach and mix well. Season.

Preheat the grill.

Beat the eggs in a mixing bowl and stir in the cooked spinach and bacon mixture, the Brie, milk and seasoning.

Heat the remaining oil in an ovenproof non-stick frying pan, add the mixture and stir to bring the cooked egg to the centre allowing the runny egg mix to cook. Leave to cook for 3-4 minutes until the base is browned and starting to set.

Place the pan under the grill for 2-3 minutes to brown the top. Serve warm, cut into wedges.


 

Read more on: breakfast  |  bacon  |  cheese  |  recipes
 

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