Fluffy Omelettes with Minced Bacon & Sundried Tomato Yoghurt Dressing

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  • 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.


  • 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 each fluffy omelette topped with crispy minced bacon, drizzle with yoghurt dressing and garnish with rocket.