Bacon and brie deep omelette

4 servings Prep: 15 mins, Cooking: 15 mins
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Smokey bacon with creamy brie are a winning combo in this dish.

By Food24 March 03 2014
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Ingredients (7)

250 g spinach — shredded
2 Tbs fresh chillies — 573
1 red onion — small, finely chopped
4 bacon — dry cured back rashers
8 eggs — large
50 g brie cheese
2 Tbs milk
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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.

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