Brunch Packed Omelette
Why not try something a little bit different this weekend…
Preperation time: 5-6 minutes
Cooking time: 10 minutes
100g baby new potatoes, thickly sliced
4 slices smoked back bacon or ham, chopped
200g mushrooms, sliced
4 medium eggs, beaten
3 tbsp semi skimmed milk
1 tomato, sliced
Total cost: £1.76
Per serving: 44p
1. Boil the potatoes for 5-6 minutes until tender, then drain.
2. Meanwhile, heat 1 tbsp oil in a small non stick frying pan approx. 20cm diameter and
fry the bacon for 2 minutes. Add the mushrooms and fry for 3 minutes then stir in the
3. Whisk the eggs and milk together, season and pour into the pan. Cook gently for 3-4 minutes loosening the edges with a spatula. Place under a preheated grill for 2-3 minutes, adding the tomatoes for the last 1 minute, until golden and cooked throughout. Cool slightly before turning out of the pan.
Allow to chill before cutting into wedges for eating at home, at school or at work.
Omit the bacon for a vegetarian option and sprinkle over 50g grated cheese, e.g. Cheddar. This is also a great for using up leftover cooked potatoes.