Pea & Bacon Omelette

4
Servings
10m
Prep Time
20m
Cook Time
30m
Ready In


"From Recipe + March '17."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (320.7 g)
  • Calories 518.1
  • Total Fat - 31.3 g
  • Saturated Fat - 11.4 g
  • Cholesterol - 483.7 mg
  • Sodium - 1157.6 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 4.2 g
  • Sugars - 6.9 g
  • Protein - 41.9 g
  • Calcium - 384.3 mg
  • Iron - 4.1 mg
  • Vitamin C - 31.9 mg
  • Thiamin - 0.4 mg

Step 1

Het oil in medium frying pan over moderate heat and add bacon, leek and peas and cook and stir for 2 minutes or until leek is soft and then transfer to a heatproof place and wipe pan clean.

Step 2

Whisk egg and milk in a jug.

Step 3

For each omelette, heat same frying pan over moderate heat and pour and quarter of the egg mixture into the pan, tilting pan for egg to cover base and cook for 2 minutes or until golden brown underneath and then top half the omelette with a quarter of the pea mixture and 1 tablespoon of ricotta and then fold omelette over to enclose filling, forming a semicircle and cook for 1 minute more and then slide3 onto a serving plate.

Step 4

Repeat with the remaining egg mixture, pea mixture and ricotta to make 4 omelettes in total.

Step 5

Combine rocket, extra ricotta and parsley in a bowl and serve omelettes with rocket salad.

Tips & Variations


No special items needed.

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