Potato, Bacon and Feta Omelette

Great for lunchGreat for kids

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.


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Serves 4

  • A good glug of olive oil
  • 25g butter
  • 1 medium onion, finely chopped
  • Bacon
  • Leftover potato or sweet potato
  • 2 tablespoons cream or crème fraiche
  • 125g feta, or any leftover cheese
  • 6 beaten Eggs

Instructions

  1. Preheat the grill. Heat a non-stick frying pan with a splash of olive oil and a knob of butter.
  2. Cook the chopped onion with a little bacon for 3-4 minutes or until lightly golden. Add leftover chopped potato or sweet potato and cook until lightly golden.
  3. Whisk the eggs together with the cream or crème fraiche, pour over the potatoes and crumble over feta cheese or grated Cheddar.
  4. 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.
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Eggs can be frozen successfully, but separately. For whites... Read more

Comments on this recipe

  • Kevin Fletcher

    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.

    Posted on 29 Nov 2007 at 17:05
  • juanita

    fantastic!!!

    Posted on 28 Jan 2008 at 10:56
  • Carl

    A recipe I must try. Maybe I'll add a small bit of green pepper from my garden too. Thanks!

    Posted on 16 Aug 2008 at 20:42
  • Gill

    Didn't know what to cook tonight so this looks perfect. Also I like the 'tip' about putting a plate on top when turning it over.

    Posted on 09 Dec 2008 at 16:32

Comments on this recipe