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.
Save time with our handy printable Shopping List!