Eggs have always been a staple in our house. Since I made the mushroom and chorizo omelette, these eggies have become a favourite – we’ve tried omelettes with just about every filling possible.
Enter bacon and spring onion and mountains of grated cheddar cheese! Our current favourite omelette was born. The bacon makes for a crispy and salty bite while the spring onion adds a bright freshness. The cheddar rounds off this omelette, because, cheese! Utterly indulgent and delicious served with a crispy slice of toast and a generous squirt of Sriracha.
3 spring onions, sliced
200 g bacon bits
Handful of grated cheddar cheese
1. Fry the bacon until crispy and set aside.
2. Whisk the eggs and pour into a very hot non-stick pan. When the egg starts lifting up at the sides, spoon the bacon and spring onion on top and flip one side on top of the other.
3. Top with cheese and chives and serve hot with some Sriracha a slice of bread.