The best omelette
I’ve started having omelettes for breakfast. I read that having a savoury breakfast that had fat and protein was better than having sweet or carbohydrate based breakfasts. Whilst it could be healthier, I really enjoy this and it’s filling.
I always have a 2 egg omelette. I have this with streaky bacon and mushrooms.
Here is my recipe.
Cook the bacon. I like to use streaky bacon for a little bit extra fat. I cook the bacon low and slow to render the fat nicely and make the bacon crispy. When it’s done take the bacon out of the pan and put it to the side.
Cook the mushrooms. In the rendered bacon fat in the pan, sauté the mushrooms. This gives them a little bit extra flavour. When the mushrooms are cooking, cut up the bacon into smaller pieces. Add back in when the mushrooms are ready.
Add the eggs. Whisk the eggs and then place them in the pan. You may need to lower the heat so the eggs don’t burn. Make sure your toppings are arranged nicely and aren’t too bunched up in one section. Grate a small amount of cheese on top of your eggs. I like to use one of the finer settings on the grater.
Flip the egg. I hear this is controversial. Nevertheless I flip my egg to the other side for 15 seconds or so to ensure it’s cooked how I like it.
Serve. I eat as is. I don’t add any salt as the bacon provides enough of this. .