• 20 g Butter

  • 8 Rashers smoked streaky Bacon cut into a small dice

  • 200 g peas thawed if frozen

  • a few basil leaf roughly slicced

  • 8 large Eggs beaten

  • 150 g Goat's Cheese log with rind, sliced

  • Sea Salt & freshly ground black pepper

  • Parmesan for grating

  • large handful Rocket leaves

  • 3 tablespoons classic vinaigrette


  • 1.

    Preheat the grill to its highest setting. Melt the butter in a large non-stick frying pan and fry the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.

  • 2.

    Pour in the beaten eggs and gently shake the pan over a medium heat. As the omelette begins to set at the bottom, top with Goats cheese. Season generously with pepper and a little salt.

  • 3.

    Grate some Parmesan over the omelette and place the pan under the hot grill for a minute or two until the eggs are set on top. Slide onto a warm large plate.

  • 4.

    To serve, toss a handful of rocket leaves in vinaigrette to dress lightly, then pile on top of the omelette. Cut into wedges to serve.


Copyright © Gordon Ramsay

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