Irish Breakfast Omelette
Ingredients:
- 2 tsp Donegal Rapeseed Oil- 25g (1oz) pancetta (smoked bacon lardons)
- 50g (2oz) button mushrooms, sliced
- 1 spring onion, thinly sliced
- 50g (2oz) baby spinach leaves
- 1 free range egg
- 2 egg whites
- 4 cherry tomatoes, quartered
- Sea salt and freshly ground black pepper
- Lightly dressed crisp green salad, to serve
Instructions
1: Heat a medium non-stick frying pan over a medium heat. Add half the oil and fry the pancetta for one to two minutes, until it has released its oil and become crispy. Add the mushrooms and spring onion. Season with salt and pepper, then continue to saute for two to three minutes, until just tender. Fold in the spinach and allow to just wilt down. Tip into a sieve set over a bowl to drain off any excess liquid and cover loosely with foil to keep warm.
2: Whisk the egg and egg whites in a bowl with the water and season lightly with salt and pepper. Wipe out the frying pan and return to a medium heat with the rest of the oil. Add the egg white mixture, swirling to evenly cover the base of the pan. Cook for one and a half to two minutes, until just set. Use a rubber spatula to lift the omelette and allow the runny egg white mixture to flow underneath.
3: Remove the egg white omelette from the heat and spoon the pancetta, mushroom and spinach on one side and scatter over the cherry tomatoes on top. Fold over and slide on a plate and add a small mound of salad alongside to serve.
