Ingredients
Directions
This traditional French omelet is fluffy and heavenly, while the crispy bacon adds a classic taste and texture to it.
Heat the oil in large flat pan.
Lay the bacon equally on the surface of the pan and roast for about 5 minutes.
Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.
Turn the bacon on the other side when it gets slightly golden in colour.
Lower the heat and pour in the eggs equally all over the pan. Don't rush it and don't try to cook it fast or it will end up being too crispy and dry.
Sprinkle with tomatoes and sliced olives and cook for another minute or until the top appears to be almost cooked and firm.
Using a spatula, ease around the edges of the omelet, remove the pan from the heat, and slide it on to a serving plate.
Sprinkle with parsley and serve.
For a more traditional omelet, fold the omelet over in half and then sprinkle with the olives and tomatoes.
Delicious with toasted sourdough bread.
2 servings
- Amount per serving
- Calories441
- % Daily Value *
- Total Fat 36g47%
- Saturated Fat 11.7g59%
- Cholesterol 417mg139%
- Sodium 2008mg88%
- Total Carbohydrate 5.3g2%
- Dietary Fiber 1.6g6%
- Total Sugars 3.2g
- Protein 25.7g
- Calcium 6mg1%
- Iron 16mg89%
- Potassium 379mg9%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
This traditional French omelet is fluffy and heavenly, while the crispy bacon adds a classic taste and texture to it.
Heat the oil in large flat pan.
Lay the bacon equally on the surface of the pan and roast for about 5 minutes.
Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.
Turn the bacon on the other side when it gets slightly golden in colour.
Lower the heat and pour in the eggs equally all over the pan. Don't rush it and don't try to cook it fast or it will end up being too crispy and dry.
Sprinkle with tomatoes and sliced olives and cook for another minute or until the top appears to be almost cooked and firm.
Using a spatula, ease around the edges of the omelet, remove the pan from the heat, and slide it on to a serving plate.
Sprinkle with parsley and serve.
For a more traditional omelet, fold the omelet over in half and then sprinkle with the olives and tomatoes.
Delicious with toasted sourdough bread.
done