Ingredients:
- 3 large eggs
- 3 slices of streaky bacon
- 50 g (1.76 oz) Cheddar cheese, grated
- 20 g (0.70 oz) unsalted butter
- 40 ml (1.35 fl oz) sunflower oil
- Salt, to taste
- Fresh parsley, for garnish
- 100 g (3.52 oz) cherry tomatoes, for serving
Instructions:
- Slice the bacon into large pieces.
- In a bowl beat 3 eggs with salt until well combined.
- Grate Cheddar cheese.
- Heat olive oil in a pan and fry the bacon pieces on both sides until crispy.
- In a 28-centimeter pan, heat olive oil and butter. Then pour in the whisked eggs and add the fried bacon and grated cheddar cheese. Cook until the edges are lightly browned.
- Fold the omelet in half to form a half-moon shape and continue cooking for 1-2 minutes on each side until
- fully cooked. Be cautious not to overheat the oil, as the omelet may remain raw inside.
- Serve the omelet sprinkled with chopped parsley and accompanied by cherry tomatoes or any preferred side dish.
- Enjoy your meal!
