Bacon and Brie deep omelette

Recipe from: 3 March 2014
recipes bacon omelette breakfast

Ingredients 7
Servings 1
Minutes 00:15


Serving Change
  • 250
    spinach - shredded
  • 2
    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
    Brie cheese
  • 2


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 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.