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.
This traditional French omelet is fluffy and heavenly, while the crispy bacon adds a classic taste and texture to it.
Cut the olives into thin slices.
Lay the bacon, preferably free-range or organic, 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.
Add the Collagen and/or Fibre (optional) and mix well.
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.
Use a spatula to bring in the omelet from the sides towards the centre for the first 30 seconds.
Sprinkle with 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 plate.
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!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.