Brunch Packed Omelette

Brunch Packed Omelette

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Serve hot or cold, at home or on the go, this versatile breakfast makes a great start to the day! Great for using up leftover cooked potatoes.


Serves: 2 

  • 1 tablespoon rapeseed oil
  • 4 slices unsmoked back bacon or ham, trimmed and diced
  • 200g mushrooms, sliced
  • 100g cooked or leftover baby new potatoes, thickly sliced
  • 4 medium eggs, beaten
  • 3 tablespoons light milk
  • 1 tomato, diced

Preparation:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Heat the oil in a small non stick frying pan approximately 20cm diameter and fry the bacon for 2 minutes. Add the mushrooms and fry for 3 minutes then stir in the potatoes.
  2. Whisk the eggs and milk together, season and pour into the frying pan. Cook gently for 3 to 4 minutes loosening the edges with a spatula. Place under a preheated grill for 2 to 3 minutes, adding the tomatoes for the last 1 minute, until golden and cooked throughout.
  3. Cool slightly before turning out of the frying pan.

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