Bacon and Cheese Omelette

A simple but satisfying cheese omelette, made with spring onion, peas, green pepper and grilled cheddar cheese.

The diced bacon rashers were cooked first, until browned. The bacon was removed from the pan. Then the onion and green pepper were cooked in a lttle sunflower oil. When the onion began to brown, the peas were added, followed shortly by the bacon strips, and by the slightly salted (and herbed) two beaten eggs (with a little added water). Cooked for about five minutes on the hob at a low heat.

Rectangles of cheddar cheese were added to the top of the omelette, along with several dashes of Worcester sauce. The omelette was then put under the grill and cooked until all of the cheese had melted. It was kept near the front of the oven to avoid damage to the omelette pan handle, but it was turned to the left and right during the time the cheese took to cook (about ten to fifteen minutes, depending on the grill).

Served with a dusting of freshly ground black pepper.