Breakfast club

OMELETTE FIVE WAYS

Adapt this recipe using the five options below.

Serves 1

EASY

GREAT VALUE

Preparation: 15 minutes

Cooking: 5 minutes

medium free-range eggs 2–3
butter 3 T, cubed

1 Whisk the eggs. 2 In a medium non-stick pan, melt the butter over a low heat, then increase the heat to medium-high and pour in the egg. 3 Gently push the edges of the omelette in using a spatula so that the uncooked egg runs onto the hot surface of the pan. Cook for 7 minutes, then add the toppings. When the omelette looks 70% cooked, fold and remove from the pan. If you’re using an ovenproof pan, bake the omelette in the oven at 180°C for 2 minutes.

CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE, DAIRY-FREE

Creamy corn, bacon and mushroom

Before you whisk the eggs, reduce ½ cup cream in a medium saucepan. Pan-fry 4 rashers bacon until almost crispy, add 125 g chopped button mushrooms and cook until tender. Add 2 cobs sweetcorn kernels to the cream and cook for a further 3 minutes. Serve the omelette with the creamy corn, bacon and mushrooms.