Super Simple Breakfast Omelette
Omelettes are a really nice and easy way to have all the delicious breakfast stuff without the toast – and they’re super high in protein. There are loads of alternatives to fill them with: they can be spiced up with peppers and chilli and served with avo; they can be made fancy with only egg whites, mushrooms and asparagus; they can be filled with steak strips or leftover chops.
Having said that, if you pronounce an “omelette” as “om-lay,” this recipe is probably going to be too simple for you. This is just the basics, because why fix it if it ain’t broke?
2 eggs (R4)
2 slices of bacon (R8)
1 handful of cherry/rosa tomatoes (R6)
Olive oil for cooking
Salt, pepper, mixed herbs and garlic flakes to taste
Total Estimated Price: R18
1. Preheat your oven to 200 on grill.
2. Lay your bacon onto a baking tray lined with a silicon sheet or wax paper. Place in the oven for about 10-15 minutes or until crispy, turning half way.
3. Slice your tomatoes in half and fry them in a pan with some olive oil, salt, pepper, garlic spice and mixed herbs on a high heat for just a few minutes.
4. Use a fork to whisk together 2 eggs with salt and pepper.
5. Take the tomatoes out of the pan, if some spice remains it’s all good – it just means there is more flavour. Add olive oil and pour in your egg. Cover with a lid for about 1 minute or until it is almost cooked through.
6. Add your tomatoes and bacon onto half of the omelette.
7. Flip the other half over and serve.