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French Country Omelette

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45-75ml/3-5 tbsp sunflower oil
50g/2oz thick bacon rashers (strips) or pieces, rinds removed and chopped
2 thick slices of bread, cut into small cubes
1 small onion, chopped
1-2 celery sticks, thinly sliced
115g/4oz cooked potato, diced
5 eggs, beaten
2 garlic cloves, crushed
Handful of young spinach or sorrel leaves, stalks removed, torn into pieces
Few sprigs of parsley, chopped
Salt and ground black pepper


Serves: 2


1. Heat the oil in a large heavy frying pan, and fry the bacon and bread cubes until they are crisp and turning golden. Add the chopped onion, celery and diced potato, and continue cooking slowly, stirring frequently until all the vegetables are soft and beginning to turn golden brown.

2. Beat the eggs with the garlic and seasoning, and pour over the vegetables. When the underside is beginning to set, add the spinach or sorrel. Cook until they have wilted and the omelette is only just soft in the middle. Fold the omelette in half and slide it out of the pan. Serve topped with the parsley, if liked.

Energy 549Kcal/2286kj; Protein 27.1g; Carbohydrate 27.3g, of which sugars 3g; Fat 38.1g, of which saturates 8.2g; Cholesterol 584mg; Calcium 140mg; Fibre 1.9g; Sodium 770mg

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