Anyone reading the heading Brunch Packed Omelette will start licking their lips. The ingredients give a hint to the amazing flavours to follow especially in only 10 minutes. The flavours of a traditional omelette but with a filling the makes it a meal in its own right. The potatoes, bacon, mushrooms and tomatoes bring colour, texture and superb taste bud tickling flavours. This dish can be served as a breakfast, brunch, lunch and dinner. I have used ham and potatoes from other meals in this recipe and it works every time.
A Brunch Packed Omelette is the perfect dish to start your day with a burst of flavour and a satisfying array of textures. This omelette goes beyond the traditional, offering a filling and hearty meal that combines the best elements of a classic breakfast into one delicious dish.
The obvious base of this omelette is, of course, the eggs. Fluffy and golden, the eggs are whisked with a splash of semi-skimmed milk, which adds a light creaminess and ensures the omelette stays tender. This creates the ideal canvas for the array of ingredients that make this dish truly special.
Rapeseed oil is used to cook the omelette, offering a light and neutral flavour while being a healthier option due to its low saturated fat content. It also allows the ingredients to cook evenly without overpowering the natural flavours of the dish.
Back bacon or ham adds a smoky, savoury note that makes this omelette incredibly satisfying. The meat is sliced into bite-sized pieces, ensuring that each bite is infused with its rich flavour. This is complemented by the earthy taste of mushrooms, which are sautéed until tender and slightly caramelised, adding depth to the dish.
Baby new potatoes are an unexpected but delightful addition to the omelette. Sliced thin and cooked until golden, they bring a satisfying bite and a hint of sweetness, making the omelette more substantial. The potatoes also add a contrast in texture, with their soft interior and crisp edges.
Tomatoes bring a burst of freshness and juiciness, balancing the richness of the eggs and bacon. Whether sliced or diced, their slight acidity cuts through the savoury ingredients, adding a bright, tangy flavour that ties the whole dish together.
The Brunch Packed Omelette is a versatile meal, perfect for a lazy weekend brunch or a quick midweek dinner. It’s a dish that combines the comfort of a traditional breakfast with the convenience of an all-in-one meal, ensuring that every bite is filled with the diverse and complementary flavours of a well-rounded brunch. Serve it with a side of mixed greens or crusty bread, and you have a meal that’s as delicious as it is satisfying.
Brunch Packed Omelette
Low in sugar and rich in protein, this breakfast recipe is perfect to make when you have a little more time at the weekend and any leftovers can be wrapped up and taken to work.
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Servings: 4 people
Calories: 75kcal
Ingredients
- 1 tbsp rapeseed oil
- 4 slices back bacon ham
- 200 g mushrooms sliced
- 100 g baby new potatoes cooked sliced
- 4 medium eggs free range
- 3 tbsp semi skimmed milk
- 1 large tomato diced
Instructions
- Heat the oil in a small non stick frying pan approx. 20cm diameter and fry the bacon for 2 minutes.1 tbsp rapeseed oil, 4 slices back bacon
- Add the mushrooms and fry for 3 minutes then stir in the potatoes.200 g mushrooms, 100 g baby new potatoes
- Whisk the eggs and milk together, season and pour into the pan.4 medium eggs, 3 tbsp semi skimmed milk
- 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.1 large tomato
- Cool slightly before turning out of the pan.
Notes
Ideal use of leftover potatoes and ham etc. No need to waste anything with TheRecipe.WebsiteÂ
Nutrition
Calories: 75kcal | Carbohydrates: 3g | Protein: 8g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 333mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g
8 comments
I love these one pot wonders. Placed in the middle of the table and help yourself. Good times.
This omelette is exactly what I needed for a lazy Sunday morning. The mix of ingredients works so well together – especially the crispy edges of the baby potatoes, which added a nice crunch. I used ham instead of bacon, and it turned out really tasty.
This Brunch Packed Omelette is absolutely delicious! The combination of bacon, mushrooms, and potatoes is hearty and comforting, and the eggs were cooked perfectly.
It’s substantial enough to be a meal on its own, but I paired it with a simple green salad, and it was perfection.
It’s an easy recipe that delivers on flavour, and it’s definitely going into our brunch and breakfast options.
Highly recommend!
The ingredients all worked well together, and the potatoes were a nice addition, but I think it could benefit from a bit of spice – maybe some black pepper or chilli flakes. I added some on top, and it really brought out the flavours.
I’m always on the lookout for new brunch ideas, and this omelette did not disappoint! The semi-skimmed milk made the eggs fluffy, and the rapeseed oil kept everything light.