Margot from London said:
It is very sad how much food is wasted... Making weekly menus and buying only items we need helps a lot.
Potato, Bacon and Feta Omelette
A quick, substantial supper or breakfast snack that could not be easier. Fresh eggs are the main ingredient and you can pull out and use any other cheese or vegetables to use in this recipe.
Ingredients
Serves 4
- 1 medium onion, finely chopped
- Leftover potato or sweet potato
- Bacon
-
125g feta cheese or any leftover Cheese
Cheese
Add to eggs for omelettes, grate onto soups or salads.
- Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
- Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
-
2 tablespoon cream or Crème fraiche
Crème fraiche
The French version of soured cream, it's twice as rich, and thicker than the British version of sour cream.
- It can be used to lace soups, sauces and stews or it can be spooned over puddings and stirred into sweet dishes. Great for adding to leftovers, as it is quite rich and can withstand being heated.
- Plain full-fat yoghurt can be used instead of crème fraîche in cooking as long as you heat it gently – adding a little cornflour, which can help to prevent it from separating.
- The best crème fraîche comes from a strictly controlled area of Normandy called Isigny-sur-Mer and it’s sold in larger supermarkets in the UK.
-
A good glug of Olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
-
6 beaten Eggs
Eggs
Always have some on hand for quick scrambled egg.
- Keep eggs in the fridge in their box and never eat them after their use-by date.
- The Health Protection Agency recommends buying Lion branded eggs, which come from vaccinated hens and are therefore less likely to contain salmonella
-
25g Butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
Instructions
- Preheat the grill. Heat a non-stick frying pan with a splash of olive oil and a knob of butter. Cook a chopped onion with a little bacon for 3-4 minutes or until lightly golden. Add left over chopped potato or sweet potato and cook until lightly golden.
- Whisk the eggs together with the cream or crème fraiche, pour over the potatoes and crumble over feta cheese or grated Cheddar. Cook over the heat until the egg begins to set. Finish it off under a hot grill until the centre is set. Serve warm with a green salad.
Comments on this recipe
This has got to be the best omelette ever, and so easy to cook. Try it once and impress your freinds. Trust me you will be hooked for life. try it with stilton, (Yummy). Or any cheese you fancy.
fantastic!!!
Comments on this recipe