Bacon, Pea &Goats Cheese Omelette with a mixed tomato salad

• 20g butter
• 8 rashes of smoked streaky bacon, cut into a small dice
• 200g peas (thawed if frozen)
• A few basil leaves, roughly sliced
• 8 large eggs beaten
• 150g goats cheese log with rind, sliced
• Sea salt and black pepper
• Parmesan for grating
• Large handful of rocket leaves
• 2-3 tbsp Classic Vinaigrette

Preheat the grill to its highest setting. Melt the butter in a large non-stick frying pan and fry the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.
Pour in the beaten eggs and gently shake the pan over a medium heat. As the omelette begins to set at the bottom, top with Goats cheese. Season generously with pepper and a little salt.
Grate some Parmesan over the omelette and place the pan under the hot grill for a minute or two until the eggs are set on top. Slide onto a warm large plate.
To serve, toss a handful of rocket leaves in vinaigrette to dress lightly, then pile on top of the omelette. Cut into wedges to serve.

Number of Servings: 4

Recipe submitted by SparkPeople user ANDYSAM.