An omelette is one of my very favourite dinners. So simple and quick, yet so delicious. It's also cheap and good for you ... serve with a glass of wine ... what more could you ask for??
Crack eggs into a small bowl. Add eschallots (as much or little as you want, it will remain raw and thus have quite a bit of bite) and a good pinch of salt and pepper. Whisk with a fork to gently combine (a little flecked white in the omelette when it is cooked is a good thing).
Fry bacon in its own fat (you can add a little butter if necessary) until lightly browned (but not crisp) over medium heat.
Keeping the pan on a medium heat, add a little extra butter if necessary to lubricate the pan, and then pour the eggs in over the bacon.
You will need to work quickly with a fork in one hand and the handle of the pan in the other. As the egg sets scrape it from the bottom of the pan with the fork, rocking the pan in a see-saw motion to spread the rest of the egg into the vacant spot.
Remove the pan from the heat once the bottom is set and there is only a little unset egg resting on the top of your omelette.
The egg should not take more than 2 minutes to cook.
Sprinkle with parsley and gently turn onto itself in half and then gently manoeuvre the rest out of the dish and on to your buttered toast.
Tip – You can heat the rind of the bacon in an empty frying pan to render the fat out and then use this to cook the bacon in. Remove before you add the eggs.
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