Bacon and leek omelette
13 Jun 2017
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This bacon and leek omelette is perfect for a weekend brunch or lunch. This recipe makes two omelettes. I made two versions - added some cheese to one of them, and some fresh herbs to the other one. Either way, it’s very easy to make, ready within 15 minutes. Serve it with wholesome bread and/or a crunchy salad.
Ingredients
- I leek
- 100g smoked lardons
- 4 large eggs
- 1 leek
- Grated hard cheese (optional)
Instructions
- Thinly slice the leek.
- Heat a spoonful of oil in frying pan, and sauté the leek for 5 minutes. Add the lardons and cook until crispy. Transfer half of the leek & bacon mixture to a plate.
- Lightly whisk two eggs in a small bowl. Pour this into the pan, allowing to spread out evenly.
- When the surface has almost set, scatter some cheese on top if you like (or add baby spinach, fresh herbs for a dairy-free version).
- Fold in half and cook for another minute or so, then slide it to a plate.
- Keep it warm whilst you make another omelette with the remaining bacon/leek mixture and eggs.
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Categories
- Meal Type: - Breakfast - Brunch - Everyday - Lunch - Main - Quick & Easy
- Cuisines: - British
- Ingredients: - Pork
- Health and Diet: - Combination - Dairy Free - Gluten Free - Low Carb - Nut Free - Sugar Free
- Skill Levels: - Easy
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