Prep:  15 min
Cook:  30 min
Serves:  4
Average: 4 (1 vote)
Difficulty:
Cuisine:
Saved:
52
A delicious brunch or light meal option.

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Spinach Omelette with Bacon and Tomato
Ingredients:
Method:
  1. HEAT oil in a non-stick frying pan over medium-high heat. Add the onion and saute; remove.
  2. Add spinach and cook until just wilted. Squeeze out excess moisture with paper towel. Roughly chop then combine with onion and Philly
  3. PLACE bacon and tomatoes on a lined baking tray. Bake at 180°C for 10 minutes. Keep warm
  4. BEAT the egg whites to soft peaks. Fold in the yolks and seasoning. Heat half the butter and extra oil in a 26cm non-stick frying pan over medium heat.
  5. Add half the egg mixture and cook 3-4 minutes, or until almost cooked through.
  6. Place under a hot grill for 2-3 minutes until set, then top half the omelette with half the Philly mixture and fold into a half circle. Repeat with remaining egg and Philly mixture
  7. Serve half an omelette with some crispy bacon and cooked tomatoes
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.