Tomato And Spring Onion Omelette - cooking recipe

Ingredients
    2 tbsp butter
    1 tbsp olive oil
    4 slices bacon
    2 None spring onions, thinly sliced, green and white parts separated
    1 clove garlic, peeled and finely sliced
    2 None tomatoes, diced
    6 None eggs
    2 tbsp heavy cream
    1/3 cup Parmesan cheese, grated
    3 sprigs fresh parsley, coarsely chopped
    3 sprigs fresh basil, coarsely chopped
Preparation
    Heat the butter and oil in a large skillet and fry the bacon until crisp. Remove and drain on paper towels. Saute the white part of the onions and the garlic in the hot pan. Add 1/2 the tomatoes and cook briefly. Whisk together the eggs, cream and Parmesan cheese and season to taste. Pour into the skillet, cover and cook over low heat for 10-15 mins.
    Serve the omelette sprinkled with the remaining tomato pieces, the green parts of the spring onions, herbs and bacon.

Leave a comment