Hearty Breakfast Omelette with Potatoes

Serves: 4

You will need
1 tablespoon rapeseed oil
4 slices unsmoked back bacon or ham, trimmed and chopped
200g mushrooms, sliced
100g cooked or leftover baby new potatoes, thickly sliced
4 medium eggs, beaten
3 tablespoons semi-skimmed milk
1 tomato, diced

Directions
1. Heat the oil in a small non-stick frying pan approx. 20cm in diameter and fry the bacon for 2 minutes. Add the mushrooms and fry for 3 minutes then stir in the potatoes.


2.
Whisk the eggs and milk together, season and pour into the pan. Cook gently for 3-4 minutes loosening the edges with a spatula. Place under a pre-heated grill for 2-3 minutes, adding the tomatoes for the last minute, until golden and cooked throughout. Cool slightly before turning out of the pan.


Cook's tips:

Allow to chill before cutting into wedges for a great breakfast! Omit the bacon for a vegetarian option and sprinkle over 50g grated cheese.




Recipe courtesy of www.shakeupyourwakeup.com
 



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