zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Bacon and Brie deep omelette

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Bacon and Brie deep omelette

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    • 250g essential Waitrose Spinach, shredded
    • 2 tbsp olive oil
    • 1 small red onion, finely chopped
    • 4 Duchy Originals From Waitrose Organic British Bacon Dry Cured Back Rashers, snipped into small pieces
    • 8 Duchy Originals From Waitrose Organic British Free Range Large Eggs
    • 50 g Duchy Originals From Waitrose Organic Trevarraian Cornish Brie
    • 2 tbsp Duchy Originals From Waitrose Organic Semi-Skimmed Milk

    Method

    1. Wash the spinach and cook in a covered pan for 1-2 minutes until it is wilted. Drain thoroughly and set aside. Heat 1 tbsp of the oil in a frying pan and add the onion and bacon. Cook over a medium heat for 5 minutes until softened and starting to brown. Add the spinach and mix well. Season.
    2. Preheat the grill. Beat the eggs in a mixing bowl and stir in the cooked spinach and bacon mixture, the brie, milk and seasoning. Heat the remaining oil in an ovenproof non-stick frying pan, add the mixture and stir to bring the cooked egg to the centre allowing the runny egg mix to cook. Leave to cook for 3-4 minutes until the base is browned and starting to set. Place the pan under the grill for 2-3 minutes to brown the top. Serve warm, cut into wedges.

    Your recipe note

    Edit your recipe note

    Cook's tips

    You can replace the spinach with shredded curly kale or spring greens.

    Comments

    Average user rating

    4 stars

    Glossary