Chef Flower's Simple Sunday Brunch Omelette

This is one of my creations. I cook this when we have guests staying over on the weekend. A bit like Sunday Brunch were everyone wakes up as they please. I don’t eat eggs or bacon but friends who I’ve cook this for once ask for it each time they stay over. The secret in a good omelette is the pan, one with non-sick. I use a 25 cm pancake pan, it’s made by Tefal and the brand is called Integral. If you run out looking for this pan then look at special catering companies. It's really hard to find.

• Ready In: 15 mins
• Yields: 4 large Omelettes

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

Directions

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