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Brunch-packed omelette

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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Farmhouse Breakfast Week 2011

Farmhouse Breakfast Week (23-29 Jan 2011) is back for its twelfth year, with a brand new theme – “Shake Up Your Wake Up”.  We’re challenging all breakfast skippers to rethink their morning routines, and make time for the most important meal of the day. As many as one in four consumers regularly skip breakfast, so we are keen to raise awareness of the benefits that can be gained by making that little bit extra time for breakfast.

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