Bacon and three cheese omelette

A great meal, for breakfast lunch or dinner.
 

Recipe from: 3/1/1992 12:00:00 AM
Preparation time: 5 min
Cooking time: 7 min
 
 

Ingredients

 
  • 3
    eggs
  • 25
    g
    butter
  • 30
    ml
    water
  • salt and freshly ground black pepper
  • 30
    g
    cheddar cheese- grated
  • 30
    g
    gouda cheese- grated
  • 30
    g
    edam cheese- grated
  • 4
    slices of bacon- cut into small pieces
Servings: Change Serving
 
 

Method

 
Heat a small amount of oil in a pan over medium heat. Cook bacon, stirring occasionally, until bacon is crisp.

Break eggs into a bowl and lightly beat with a fork until just frothy.

Add water and seasoning and mix well.

Pour the egg mixture into the pan with the bacon. Allow to set and stir with a fork. The eggs must still be soft. Remove from heat.

Scatter the three cheeses over one half of the omelette and quickly fold over. Flip into a warm plate and serve immediately.
 

Read more on: recipe  |  dairy  |  pork  |  eggs  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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