Winding down a busy weekend, something easy, fast and family friendly…
Eggs! Is there anything they can’t do?
We love them in this house and really need to start thinking about getting some chooks!
Versatile, satisfying, delicious, and nutrient packed! What more could you want?
This meal is perfect for a Sunday breakfast, lunch or dinner.
Note: this is also a great meal idea for “meat free Monday,” just switch the bacon for some diced capsicum. (peppers)
8 – 10 eggs: good quality, free range
( I use 8 eggs based on 3 for C, 2 for me, 1.5 each for J4 and R2)
1/2 red onion, finely diced
6 rashers of short bacon or 3-4 slices of ham, diced (preservative free)
2 cups baby spinach
1/2 cup cherry tomatoes, sliced into thirds
1 tbsp butter
Cracked seat salt and pepper
* 1/3 cup milk
* 1/2 cup grated cheese
* Omit for a dairy free option.
Preheat oven to 200dc (390f)
Whisk eggs in a bowl, adding milk if using and set aside.
Sauté onion and bacon in butter, in a large, oven proof pan.
Reduce to a medium low heat.
Scatter the spinach and tomatoes over the bacon and onion.
Pour egg mixture over other ingredients.
Season with cracked sea salt and black pepper.
Cook on a medium low heat until eggs begin to set around the edges. (about 5 minutes)
Top with grated cheese if using.
Place in oven and cook for 20- 30 minutes until omelette is golden brown and fluffy.
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