About
This simple folded omelette is seasoned with parmesan and filled with salty bacon, cream cheese and crisp lettuce.
This makes a great lunch or dinner option served with a light salad.
Ingredients
- 3 medium raw egg
- 3 slice – 6" long bacon
- 1 tablespoon, grated parmesan cheese
- 1 tablespoon cream cheese spread
- ½ tablespoon olive oil
- ⅓ cup iceberg lettuce
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper, ground
Instructions
- Heat the olive oil in a skillet over a medium heat. Add the bacon and cook through until crisp and golden. Remove from the pan with a slotted spoon and set to one side, leaving the fat behind.
- Crack the eggs into a mixing bowl along with the parmesan and season with salt and pepper. Beat together to combine.
- Heat the bacon fat over a medium heat then pour in the beaten egg. Leave to settle until almost cooked through. Carefully use a spatula to ease the cooked edges of the omelette away from the side of the skillet, allowing for any uncooked egg to flow underneath.
- Turn the omelette out onto a serving plate and sit the cream cheese over one half. Shred the lettuce and roughly tear the bacon over the cream cheese. Fold in half to serve.
Nutrition Facts
- Servings: 1
- Calories: 451.9kcal/1890.8kJ (per serving)
- Fat: 35.3g (per serving)
- Carbs: 3.4g (per serving)
- Protein: 28.5g (per serving)
