Omelette with black pudding
Black pudding is a popular choice for breakfast as it goes well with eggs. So no wonder this omelette with black pudding is a tasty dish – and it’s much easier to make than a full English breakfast. Serve it with toast and baked beans or a crispy salad.
Ingredients
Method
- Cut the black pudding into small cubes. Thinly slice the salad onions and bell pepper.
- Heat a little oil in a frying pan and fry the black pudding for 3 minutes, then add the chopped red pepper and salad onion pieces. Stir-fry for another 3-5 minutes.
- Transfer the mixture to a plate.
- Wipe the pan with a paper towel and heat a drop of oil again.
- Whisk half of the eggs in a bowl with a couple of pinches of salt, then pour it into the hot pan. Tilt the pan slightly to let the egg spread out evenly.
- When the omelette has almost set, add half of the black pudding mixture and the chopped parsley.
- Using a spatula, fold the omelette in half and cook for another minute, then transfer it to a plate.
- Make another omelette, using up the remaining eggs and the black pudding mixture.
- Serve warm.