Nathan Outlaw's homely bacon omelette recipe produces a dish that can be served up in the centre of the breakfast table and shared between two. It's quick and simple to prepare, as all good omelettes should be, but the cheese glaze adds a cheffy touch.
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Preheat the grill. In a bowl, mix together the egg yolk, cheddar, parsley and crème fraîche and set aside
1 egg yolk
50g of cheddar, grated
2 tsp parsley, chopped
80g of crème fraîche
Place the bacon rashers under the grill to cook. Meanwhile, place a medium sized, non-stick pan over a medium heat. Once the pan is hot, add a splash of oil and the butter
10g of butter
6 slices of streaky bacon
Once the butter is bubbling, add the onion and cook for a few minutes, until the onion starts to collapse and turn translucent, but is without colour. Check on the bacon and turn over if needed
1 small red onion, sliced
Turn down the heat to low, add the peas and cook for 1 minute. Break the 6 eggs into a bowl, break up with a fork and season
100g of peas
Add the eggs to the pan, stir with a spatula until half-cooked then remove the pan from the heat. Once the bacon is just-cooked, remove from the grill and set aside
Lay the bacon rashers over the top of the omelette, spoon over the crème fraîche mix and finish under the grill until golden. Slide onto a warmed plate and serve with a dressed green salad and some crusty bread and butter
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