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Bacon And Herb Omelets

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  • 2 ts Vegetable oil
  • 2 Leeks; trimmed, washed and
  • Chopped
  • 6 Rashers rindless bacon; chopped
  • 2 tb Chopped fresh parsley
  • 2 tb Chopped fresh basil
  • 2 tb Chopped fresh oregano
  • 6 Eggs; lightly beaten
  • 1/2 c Milk
  • 1/2 c Grated tasty cheese
  • Freshly ground black pepper
  • 4 Thick slices wholemeal or grain 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. Place eggs, milk, cheese and black pepper to taste in a bowl. Whisk to combine. 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 omelettes.
Recipe by: Super Food Ideas (Aussie Magazine)
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