All day breakfast omelette
Back bacon, raw
1 rasher(s), medium, diced
200 g, new, fresh or tinned, diced
1 small, diced
Black pudding, dry fried
30 g, cubed
150 g, sliced
4 tablespoons, finely chopped
Egg, whole, raw
6 medium, raw, (45g), separated
4 medium, grilled, to serve
- Warm a 20cm non-stick frying pan over a high heat. Add the bacon, potato, onion, black pudding, and mushrooms. Cook, stirring occasionally, for 5 minutes until softened. Mix in the parsley. Remove the mixture from the pan and keep warm.
- Meanwhile whisk the egg whites in a clean bowl until stiff. Fold the egg whites and yolks together with a metal spoon. Season with salt and pepper.
- Pour a quarter of the egg mixture into the frying pan. Push the mixture into the centre of the pan as it cooks, allowing any raw mixture to seep down into the pan. Cook for 2-3 minutes until golden on the base.
- Spoon a quarter of the reserved bacon mixture onto one side of the omelette. Flip the other side over the top to enclose the filling. Slide onto a serving plate. Repeat with the remaining mixture and serve with griled tomatoes.