Bacon & brie omelette wedges with summer salad
- Preparation and cooking time
- Total time
- Ready in 20 mins
- Easy
- Serves 4
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- 2 tbsp olive oil
- 200g smoked lardons
- 6 eggslightly beaten
- small bunch chivessnipped
- 100g briesliced
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1 cucumberhalved, deseeded and sliced on the diagonal
- 200g radishesquartered
Nutrition: per serving
- kcal395
- fat31g
- saturates12g
- carbs3g
- sugars3g
- fibre2g
- protein25g
- salt2.2g
Method
step 1
Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.
step 2
Heat 2 tsp of the oil in a non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the brie on top. Grill until set and golden. Remove from the pan and cut into wedges just before serving.
step 3
Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.
