Quick, simple and tasty!
Yield: [1 serving] Prep time: [5 mins] Total time: [40 mins]
Ingredients: Eggs | 3 eggs Smoked bacon back | 3 rashers
Spring onion | 2 - chopped
Vine cherry tomatoes | handful
Directions: Preheat the grill at 200°c/gas mark 6. Lay the bacon rashers on a foiled lined baking tray and grill for roughly 15 - 20 minutes or until the edges of the bacon start to crisp, turning once. Once the bacon has cooked, remove from the tray and replace foil. Lay the vine cherry tomatoes on the tray, spray with oil and season with salt and pepper. Grill for roughly 15 minutes or until the tomatoes start to collapse.
Heat some oil/butter in a non-stick frying pan over a medium-high heat. Add the chopped spring onion whites and cook for roughly 2 - 3 minutes or until the onions begin to tender. Whilst the onions are cooking, in a small jug or bowl, beat the eggs together and season with salt, pepper and chilli flakes. Pour the egg mixture into the prepared pan, after about 10 second, using a spatula or a fork, drag the cooked egg from outer edge of the pan into centre then tilt the pan so the uncooked egg comes into contact with base. Repeat this process until there is no more egg left to tilt.
To flip the omelette, gently use the spatula to dislodge the egg from the outer edges of the pan. Make sure to slide the spatula as far as you can under the omelette before you flip, this is to stop the omelette from falling apart.
Once the omelette is ready, slide it on to a plate and place the cooked bacon on one side. Fold omelette over and add the grilled cherry tomatoes. Sprinkle the remaining spring onion greens on top and serve.