Big Breakfast Omelette by Lurpak
1. First, start frying up the bacon strips and tomatoes in a non-stick pan with a little Lurpak®.
2. While they’re cooking, put an uncoated pan over a high heat and add the rest of the Lurpak®. When it’s sizzling nicely, swirl it to cover the pan well and add your beaten eggs. Start tipping the pan so the uncooked egg spreads to the edges and add the bacon and tomato, spreading evenly across the surface of the omelette.
3. When the loose mixture is reduced to just a few spoonfuls and the underside is a nice golden brown, the omelette is ready to turn out. Fear not – the remaining loose mixture will finish cooking once you take the pan off the hob.
4. To finish, position the pan just over the plate and start sliding it out. When the first half has freed itself from the pan, quickly lift and turn the pan so the top half folds neatly over the plated half.
Ingredients
- 3 large free range eggs (beaten quickly)
- 2 rashers of bacon, cut into strips
- 1 large tomato
- 140g grated cheese
- Pinch of salt and cracked black pepper
- ½ tsp Worcestershire sauce
- 2 tsp Lurpak®
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