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Bacon and Olive Omelet (Collagen suitable)

AuthorAnnabel
RatingDifficultyBeginner

Omelet's are so versatile and yet easy and quick to prepare. This tasty omelet is fluffy and light while full of flavour and texture.

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Yields1 Serving
Prep Time15 minsCook Time5 minsTotal Time20 mins

 3 large free-range eggs
 8 thin slices of bacon4 if thicker
 10 pitted black olives
 pinch Himalayan saltor sea salt
 freshly ground black pepper

What are we cooking today?
1

This traditional French omelet is fluffy and heavenly, while the crispy bacon adds a classic taste and texture to it.

Getting started
2

Cut the olives into thin slices.

3

Lay the bacon, preferably free-range or organic, equally on the surface of the pan and roast for about 5 minutes.

4

Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.

Add the Collagen and mix well (optional).

5

Turn the bacon on the other side when it gets slightly golden in colour.

6

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.

7

Use a spatula to bring in the omelet from the sides towards the centre for the first 30 seconds.

8

Sprinkle with sliced olives and cook for another minute or until the top appears to be almost cooked and firm.

9

Using a spatula, ease around the edges of the omelet, remove the pan from the heat, and slide it on to a plate.

Annabelle's tip
10

I like to fold the omelet over in half after I sprinkle the sliced olives over it. Then, cook for another 30-60 seconds and place on a serving plate. Make sure you don't cook the omelet for too long!

Ingredients

 3 large free-range eggs
 8 thin slices of bacon4 if thicker
 10 pitted black olives
 pinch Himalayan saltor sea salt
 freshly ground black pepper

Directions

What are we cooking today?
1

This traditional French omelet is fluffy and heavenly, while the crispy bacon adds a classic taste and texture to it.

Getting started
2

Cut the olives into thin slices.

3

Lay the bacon, preferably free-range or organic, equally on the surface of the pan and roast for about 5 minutes.

4

Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.

Add the Collagen and mix well (optional).

5

Turn the bacon on the other side when it gets slightly golden in colour.

6

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.

7

Use a spatula to bring in the omelet from the sides towards the centre for the first 30 seconds.

8

Sprinkle with sliced olives and cook for another minute or until the top appears to be almost cooked and firm.

9

Using a spatula, ease around the edges of the omelet, remove the pan from the heat, and slide it on to a plate.

Annabelle's tip
10

I like to fold the omelet over in half after I sprinkle the sliced olives over it. Then, cook for another 30-60 seconds and place on a serving plate. Make sure you don't cook the omelet for too long!

Bacon and Olive Omelet (Collagen suitable)
AuthorAnnabelCategory, , , , , DifficultyBeginner
Rating
Yields1 Serving
Prep Time15 minsCook Time5 minsTotal Time20 mins

Ingredients

 3 large free-range eggs
 8 thin slices of bacon4 if thicker
 10 pitted black olives
 pinch Himalayan saltor sea salt
 freshly ground black pepper

Directions

What are we cooking today?
1

This traditional French omelet is fluffy and heavenly, while the crispy bacon adds a classic taste and texture to it.

Getting started
2

Cut the olives into thin slices.

3

Lay the bacon, preferably free-range or organic, equally on the surface of the pan and roast for about 5 minutes.

4

Crack the eggs into a mixing bowl with a pinch of salt and pepper and beat them well with a whisk or fork.

Add the Collagen and mix well (optional).

5

Turn the bacon on the other side when it gets slightly golden in colour.

6

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.

7

Use a spatula to bring in the omelet from the sides towards the centre for the first 30 seconds.

8

Sprinkle with sliced olives and cook for another minute or until the top appears to be almost cooked and firm.

9

Using a spatula, ease around the edges of the omelet, remove the pan from the heat, and slide it on to a plate.

Annabelle's tip
10

I like to fold the omelet over in half after I sprinkle the sliced olives over it. Then, cook for another 30-60 seconds and place on a serving plate. Make sure you don't cook the omelet for too long!

Nutrition Facts

Servings 1


Amount Per Serving
Calories 545
% Daily Value *
Total Fat 36g56%
Saturated Fat 15.3g77%
Cholesterol 618mg206%
Sodium 2409mg101%
Potassium 140mg4%
Total Carbohydrate 3g1%
Dietary Fiber 1.1g5%
Sugars 1.2g
Protein 35.7g72%

Calcium 9%
Iron 24%
Vitamin D 263%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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