Baked English omelette
Background
I called this recipe baked English omelette because it’s made in the oven and contains most ingredients an English breakfast has – eggs, mushrooms and bacon. You can serve it with baked beans on the side, if you like! It’s actually more like a frittata or Spanish tortilla, so you could cut it into thin wedges or small squares and serve these as party nibbles or take them with you to picnics, trips or in your lunchbox.
Ingredients
- 6 eggs, beaten
- ⅔ cup of milk
- 1 cup grated Cheddar cheese
- 1 leek
- 100g mushroom
- 3 slices of bacon (leaner bacon)
- 1 Tbsp soft butter
Instructions
- Chop the leek and mushrooms. Set the oven temperature to 180°C.
- Cut the bacon into small cubes and fry for 5 minutes in an oven-proof frying pan, then add the butter, chopped leeks and mushrooms. Cook over medium heat for a few minutes, until tender, then remove from the stove.
- Mix the egg with the milk and most of the grated cheese.
- Pour the egg mixture into the frying pan and combine well. Scatter the remaining grated cheese on top and place the pan in the oven. Bake for about 20-25 minutes until golden brown and the egg has cooked through.
- Cut it into wedges and serve with salad & toast, or let it cool and cut it into bite-sized pieces.
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