Tomato And Spring Onion Omelette

Name: Tomato And Spring Onion Omelette
Ingredients: 2 tbsp butter; 1 tbsp olive oil; 4 slices bacon; 2 None spring onions, thinly sliced, green and white parts separated; 1 clove garlic, peeled and finely sliced; 2 None tomatoes, diced; 6 None eggs; 2 tbsp heavy cream; 1/3 cup Parmesan cheese, grated; 3 sprigs fresh parsley, coarsely chopped; 3 sprigs fresh basil, coarsely chopped

11 ingredients

2 steps

Ingredients

2 tbsp butter
1 tbsp olive oil
4 slices bacon
2 None spring onions, thinly sliced, green and white parts separated
1 clove garlic, peeled and finely sliced
2 None tomatoes, diced
6 None eggs
2 tbsp heavy cream
1/3 cup Parmesan cheese, grated
3 sprigs fresh parsley, coarsely chopped
3 sprigs fresh basil, coarsely chopped

Directions

1

Heat the butter and oil in a large skillet and fry the bacon until crisp. Remove and drain on paper towels. Saute the white part of the onions and the garlic in the hot pan. Add 1/2 the tomatoes and cook briefly. Whisk together the eggs, cream and Parmesan cheese and season to taste. Pour into the skillet, cover and cook over low heat for 10-15 mins.
2

Serve the omelette sprinkled with the remaining tomato pieces, the green parts of the spring onions, herbs and bacon.