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
- 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.
- Turn on the grill in preparation
- 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.
- 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.
- 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.
- Sprinkle the top of the omelette with cheese, thyme and seasoning and place under grill until cheese has melted and eggs bubble slightly
- Serve (I had mine as on open omelette of frittata)