Thursday, July 21, 2011

Breakfast Omelette

3 Eggs
3 tbsp fresh milk
1 small white onion (chopped)
1 small tomato (Deseeded and chopped)
2 streaks of bacon
2 tbsp grated cheddar cheese
1 tsp freshly ground black pepper
1 tsp butter/oil
salt to taste

  • Heat a non stick pan, fry the bacon streaks till crispy. Remove from pan, crumble it and keep aside.
  • Beat the eggs, milk, salt and pepper together till eggs are fluffy. Add the chopped onions to the egg mixture.
  • Heat butter/oil in an another small sized pan, keeping the stove on medium low flame.
  • Pour the egg mixture and swirl the pan to make sure it cooks evenly. Now add the chopped tomatoes, bacon and cheese.
  • When the cheese starts melting, fold the omelette into 3 to form a roll.
  • Serve it hot with slices of toasted bread and tomato ketchup.

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