Fluffy omelettes with minced bacon & sundried tomato yoghurt dressing


A touch of self-raising flour makes these #JustDelicious omelettes fluffy, light and filling!


500g Eskort Minced Bacon 

15ml (1T) olive oil

12 eggs 

125ml (½c) self-raising flour

250ml (1c) oil for frying 

20ml (4t) salt and freshly ground pepper 

2 handfuls wild rocket for serving 


250ml (1c) double thick Greek yoghurt 

125ml (½c) sundried tomatoes, chopped 

juice and zest of 1 lemon 


Add olive oil to a frying pan set over high heat and fry the bacon until golden and crispy. 

In a small bowl, whisk 3 eggs, 5ml (1t) salt and pepper and 60ml (¼c) self-raising flour until a smooth batter forms

Add 60ml (¼c) of cooking oil to a pan set over moderate heat. 

Add the egg batter to the pan once heated and fry for 2 minutes on either side until golden and cooked.

Repeat until you have cooked 4 omelettes.


In a small bowl, whisk the yoghurt, sundried tomatoes, lemon juice and zest until combined. 

Serve the omelettes topped with bacon, a drizzle of yoghurt dressing and garnished with rocket.

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