Publications
Serves 2
Preparation time: 15 minutes
Cooking time: 15-25 minutes
- 4 extra-large eggs
- 30ml water salt and freshly ground black pepper, to taste
- 15ml unsalted butter
- 6 rashers rindless bacon, fried and finely chopped
- 1 ripe avocado, peeled, pip removed and diced
- 125ml mature Cheddar cheese, grated
SALSA
- 250ml (approximately 3) ripe tomatoes, seeded and chopped
- 1 red onion, finely chopped
- 1 red chilli, seeded and finely chopped
- 45ml fresh coriander leaves, chopped
- 15ml fresh lime or lemon juice salt and freshly ground black pepper, to taste
1. Prepare the salsa: Mix the tomato, chopped onion, red chilli, coriander, lime or lemon juice and seasoning.
2. Prepare the omelette: Beat the eggs and water in a mixing bowl and season to taste with salt and freshly ground black pepper.
3. Heat half the butter in a non-stick frying pan. Add half the beaten-egg mixture to the frying pan so that the bottom is covered. Stir and scrape the egg over a medium heat and then leave it to stand until the omelette has almost set and is golden brown underneath. Sprinkle half the chopped bacon over one half of the omelette, followed by half the avocado cubes and half the cheese. Fold the omelette closed over the filling and carefully slide it out of the frying pan and onto a warm plate.
4. Make the second omelette by repeating the process with the remaining ingredients and then serve immediately with the tomato salsa.
