Bacon and brie deep omelette
|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|
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.