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Bacon and Herb Omelet

Bacon and Herb Omelet

2 tsp/10mL vegetable oil
2 leeks, chopped
6 slices bacon, chopped
2 tbsp/30g minced parsley
2 tbsp/30g chopped fresh basil
2 tbsp/30g chopped fresh oregano
6 eggs, lightly beaten
½ cup/4fl oz/125ml milk
2oz/60g sharp yellow cheese, grated
Freshly ground black pepper
4 thick slices whole-wheat or multigrain bread, toasted

1. Heat oil in a wok over a medium heat, add leeks and bacon and stir-fry for 5 minutes or until bacon is crisp. Transfer leek mixture to a bowl, add parsley, basil, and oregano and mix to combine. Set aside.

2. In a bowl, combine the eggs, milk, cheese, and black pepper to taste and beat well. Pour one-quarter of the egg mixture into wok and swirl so mixture covers base and sides. Top with one-quarter of the leek mixture and cook for 1 minute or until set. Remove from wok, roll up, and place on a slice of toast. Repeat with remaining mixture to make 4 omelets.

Note: Fresh mint can be used in place of the oregano if you wish. For a vegetarian version, omit the bacon and replace with well-drained, cooked spinach. Squeeze as much moisture as possible from the spinach before making the omelet.

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