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    Bacon and Brie deep omelette

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    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.

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    Cook's tips

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

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