Healthy Bacon, Tomato, Thyme and A Smidge of Cheese Open Omlette

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Omelettes are a quick healthy and versatile back up meal for breakfast lunch or dinner. You can practically add anything to them, as I wanted mine to be healthier I used a strong flavoured hard cheese and used the parmesan grater so it sprinkled over the whole omelette using at least half the amount of cheese. I also substituted the classic 3rd egg for a splash of skimmed milk. To add flavour I sprinkled over some Thyme leaves and seasoning on top, to be honest it tasted just as good if not lighter than the fully loaded omelettes I think sometimes you can use too much cheese, this version meant all ingredients were the star and I didn’t have to feel guilty about eating it.


  • 2 small-medium eggs
  • splash of skimmed milk
  • cherry tomatoes thickly sliced
  • 2 rashers of streaky bacon cut into strips
  • sprig of time
  • 10-15g of strong flavoured cheese (I used a local strong cheddar)
  • S + P seasoning to taste


  1. Crack the eggs into a bowl and whisk with a fork once combined add your splash of milk (about 2 tbsp) and whisk again until mixture is frothy on top.
  2. Turn on the grill in preparation
  3. Get all your ingredients ready, slice the bacon and tomatoes and grate your cheese using a parmesan grater or the fine side of a normal grater.
  4. Heat a small pan on a low heat add the bacon and fry until they change from opaque but are not browned, at this stage add the tomatoes and fry for a further minute or so until the bacon starts to brown.
  5. Spread out the bacon and tomatoes so you get an even amount of each throughout the omelette, add your egg mixture and cook on low heat for about 4 minutes until the bottom is solid and there is slight movement from the eggs on top.
  6. Sprinkle the top of the omelette with cheese, thyme and seasoning and place under grill until cheese has melted and eggs bubble slightly
  7. Serve (I had mine as on open omelette of frittata)



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