Chef Flower's Simple Sunday Brunch Omelette
photo by Chef floWer
- Ready In:
4 large Omelettes
- 12 eggs
- 1⁄4 teaspoon dried parsley
- 1⁄4 teaspoon dried mint
- 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
- 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.
Questions & Replies
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fantastic!! i made this for myself this morning. this is the first recipe made in my new viking stand-up mixer!! and also the first omelette i've ever made! (i'm just now working into the whole egg thing.) i scaled the recipe down for a 2 egg omelette. for the filling i used 1 green onion sliced, ham and mexican blend cheese. it was so tasty!! this recipe was easy and delish, a keeper! thanks for another awesome recipe!
I also cut this recipe in half, but apart from using an omelette pan I follwed as per recipe.<br/>This was brunch for us and we really did enjoy it, tasty and hit the spot with toast and coffee.<br/>Creamy and so delicious and really filling and an added bonus...... this recipe is so easy and quick to prepare and make.<br/>Great texture amd wonderful flavours to boot!<br/>Thanks floWer with this recipe I bet you have plenty of guests wanting to stay over every weekend!
I pretty much followed Peter's review suggestions since there were only 2 of us &, along with a small smoothie, this made for A VERY TASTY & FILLING BREAKFAST! I'm not much for the mint but did include it here & will admit that it's addition was . . . interesting! Thanks for sharing your recipe! [Tagged, made & reviewed for one of my swapmates in the Aus/NZ Recipe Swap #34]
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