Brunch-packed omelette

Omit the bacon for a vegetarian option and sprinkle over 50g grated cheese, e.g. Cheddar. This is also a great for using up leftover cooked potatoes.

• Preparation: 5-6 mins
• Cooking: 10 mins
• Serves: 4

What you need:

• 100g baby new potatoes, thickly sliced
• 4 slices smoked back bacon or ham, chopped
• 200g mushrooms, sliced
• 4 medium eggs, beaten
• 3 tbsp semi skimmed milk
• 1 tomato, sliced

What you do:

1. Boil the potatoes for 5-6 minutes until tender, then drain.
2. Meanwhile, heat 1 tbsp oil in a small non stick frying pan approx. 20cm diameter and fry the bacon for 2 minutes. Add the mushrooms and fry for 3 minutes then stir in the potatoes.
3. Whisk the eggs and milk together, season and pour into the pan. Cook gently for 3-4 minutes loosening the edges with a spatula. Place under a preheated grill for 2-3 minutes, adding the tomatoes for the last 1 minute, until golden and cooked throughout.
4. Cool slightly before turning out of the pan.

Cook's tip:

Allow to chill before cutting into wedges for eating at home, at school or at work.

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