Eggs are one of the most easily available sources of protein. It doesn't hurt that there are many different ways to prepare them. Like the easy to make omelette wedge.
· 3 spring onions
· 200g new potatoes
· 4 rashers smoked bacon
· 2 tbsp sunflower oil, plus 1 tsp
· 8 eggs
· 1 tsp English mustard (ready-made rather than powder)
· 85g mature cheddar
· 2 tomatoes
- Finely chop the spring onions and set them aside.
- Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain.
- Meanwhile, snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink.
- Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl.
- Wash and dry the frying pan.
- Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper.
- Make sure you don’t get any shell into the mix. If you are worried you might, you can break the eggs into a cup, one at a time, before adding to the bowl – or ask an adult to break them for you.
- Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes.
- Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.
- Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over low heat for about 6 mins.
- Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.
- When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese.
- Cool for 5 mins, then turn out of the pan.
- Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.
Featured Image: yourfamilyfarmer.com