Instructions

1. Heat a spoonful of oil in a frying pan and cook the bacon until golden and crispy. Transfer them to a plate. ( Alternatively grill them in the oven whilst the eggs are cooking).
2. Wipe out the pan. Lightly beat the eggs with two pinches of salt.
3. Heat a spoonful of vegetable oil in the frying pan. Pour the beaten eggs into the pan, let it spread out, then cook gently until the surface is jelly-like. Add the cheese slices and cook until they melt and the surface of the egg mixture becomes firm.
4. Lay the bacon on one half of the omelette and scatter the rocket leaves on the other half. Drizzle with some brown sauce or pickle and fold one half of the omelette over the half.
5. Turn off the heat. Let it rest for a minute then serve.