A tasty bacon and leek omelette with added potatoes. Great as a nice lunch or make it into a main meal by adding a healthy side salad.
Bacon and Leek Omelette
- 1 tbsp Olive Oil
- 2 rashers Bacon
- 1 Leek thinly sliced
- 250 g Potatoes chopped
- 4 Eggs
- 2 tbsp Skimmed Milk
- 1 pinch Salt
- 1/8 tsp Black Pepper
- Pour olive oil into a pan. Add the bacon and cook over a medium heat for 1-2 minutes.
- Add the leek and potato and cook gently until the leek is tender and the potato is lightly browned. Remove from the pan.
- Beat the eggs and milk together, pour into the frying pan and cook over a medium heat.
- As the omelette cooks, scatter the potato mixture over the surface. Season with salt and pepper. Cook for another minute or so, then cut in half and serve.