Savoury Omelette


  • 8 lean bacon rashers
  • 1 large onion (chopped)
  • 8 eggs
  • 2 Tbsp cream
  • ½ Tsp salt
  • Freshly ground black pepper to taste
  • Fresh basil, parsley or rocket to taste



  1. Cut bacon into small pieces and fry in a non stick pan until crisp. Add onion and cook until transparent. Pour off all fat. Set aside until omelette is ready.
  2. Beat eggs, cream, salt and pepper together. Pour ½ the mixture into a warm pan and tilt to spread mixture evenly. Cook over low heat until eggs begin to set. Then loosen mixture from sides with spatula.
  3. When cooked, place half the bacon in the centre of the omelette before folding over. Then fold over and cook for a further minute.
  4. Move to a serving plate and cover to keep warm while you make the other omelettes.
  5. Sprinkle with herbs or rocket, serve immediately.


Shop while stock lasts