Serve each fluffy omelette topped with crispy minced bacon, drizzle with yoghurt dressing and garnish with rocket.
Fluffy Omelettes with Minced Bacon & Sundried Tomato Yoghurt Dressing
Ingredients
- Minced Bacon
- 200g Eskort Minced Bacon
- 15ml (1 tbsp) olive oil
- 2 handfuls wild rocket
- Fluffy Omelettes
- 12 eggs
- 125ml (½ cup) self-raising flour
- 250ml (1 cup) oil, for frying
- 20ml (4 tbsp) salt and pepper
- Sundried Tomato Yoghurt Dressing
- 250ml (1 cup) double thick Greek yoghurt
- 125ml (½ cup) sundried tomatoes, chopped
- Juice and zest from one lemon
- Allergens:
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions:
- Self-Raising Flour (gluten): Use all purpose gluten-free flour.
- Butter (lactose): Use clarified butter (ghee) or coconut oil.
- Double Thick Greek Yoghurt (lactose): Use unsweetened coconut yoghurt.
Method
- Minced Bacon
- Add olive oil to a frying pan set over high heat.
- Fry the bacon until golden and crispy.
- Fluffy Omelette
- In a small bowl, whisk 3 eggs, 5ml (1 tsp) salt and pepper, and 60ml (¼ cup) self-raising flour together until a smooth batter forms.
- Add 60ml (¼ cup) of cooking oil to a pan set over moderate heat.
- Add the egg batter to the pan once heated and fry for 2 minutes on either side until golden and cooked.
- Repeat until you have cooked 4 omelettes.
- Sundried Tomato Yogurt Dressing
- In a small bowl, whisk the yoghurt, sundried tomatoes, lemon juice and zest together until combined.
Serve
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