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A delicious breakfast or brunch dish. With its combination of eggs, lean bacon, tomato, chives and capsicum it provides a healthy start to the day.
Prepare the filling by heating the olive oil in a frying pan.
Add the bacon pieces and fry until cooked.
Add the capsicum, tomatoes, chives and parsely and cook through until soft. Season with salt and pepper. Set aside and keep warm unitl the omelette is cooked.
Stir the parsley through the filling just before serving.
Separate the yolks from the whites of the eggs.
In an electic mixer, whisk the egg whites on a high speed until stiff.
Fold in the egg yolks and salt and pepper on a slow speed until mixed through.
Heat the olive oil in an omelette pan or skillet. (a medium heat will do)
Pour in the egg mixture. Lower the heat and cook for 3 minutes.
Place the pan under the griller for 1 minute to cook the top.
Assemble for serving by spooning the filling on to one side of the omelette and folding the omelette in half.
Can serve two people if cut in half. Serve immediately.
This omelette is light and souffle-like in its texture. To retain this texture it is important not to overcook the egg. Do not be disappointed if the lovely puffy omelette flattens a little upon removing from the griller. For a slight variation, before putting under the griller, sprinkle with some grated cheese.
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