Chef Flower'S Simple Sunday Brunch Omelette - cooking recipe

Ingredients

The Eggs
12 eggs
1/4 teaspoon dried parsley
1/4 teaspoon dried mint
Filing
1/2 Spanish onions or 1/2 red onion, chopped
250 g bacon, rashes chopped and cooked
250 g cheddar cheese, shredded (Also known as tasty cheese in Australia)
For the pan
olive oil, spray

Preparation

Place the eggs in a pouring bowl beat using a whisk or electric blender, then add parsley & mint.
Spray olive oil on the non stick pan.
Place pan on the stove top, heat on a medium to low heat.
Pour 1/4 mixture of eggs on pan. (the eggs should cover the entire pan).
Add 1/4 of onion, bacon and cheese on half a side of the eggs.
Cook until the egg is slightly brown.
Flip half of the cooked eggs and press down lightly (be careful as some of the mixture oozes out).
Cook for about 2 minutes.
Serve.