A touch of self-raising flour makes these #JustDelicious omelettes fluffy, light and filling!
500g Eskort Minced Bacon
15ml (1T) olive oil
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.