Bacon, tomato and cheese open omelette
|3||bacon — back or shoulder, lean, diced|
|6||baby tomatoes — halved|
|2||eggs — lightly beaten|
|6||fresh chives — chopped|
|5 ml||canola oil|
|3 Tbs||cheddar cheese — or mozzarella, grated|
Preheat the oven to 180°C.
Heat a small (+ – 15 cm) lightly greased crepe pan and fry the bacon until slightly crispy.
Add the tomatoes and heat through for a minute. Reduce to a moderate heat.
Combine the eggs and herbs and pour over the sautéed ingredients.
Sprinkle with cheese and simmer gently for 30 seconds then pop pan into the oven and cook for a further +- 8 minutes or until golden and bubbling on the sides.
Serve with wild rocket.