On our last camping weekend, I took the ingredients to make this omelette if needed but we were so full up with the food we did cook that we didn’t need to worry about any further cooking but I thought I would share it with you as it’s a good recipe that never fails no matter what. It’s also perfect down the beach hut after a late sea swim.
Last weekend, our youngest sang at a local Sea Angling Festival here in Bexhill-on-Sea and he did good. As always, I get far to nervous for him which I try desperately to hide from him but I’m no undercover spy and it can be seen written all over my face. I don’t have a poker face and rubbish at wink murder too.
(serves 2 or 1 every well)
1 dessertspoon of olive oil
1 spring onion, sliced thinly
1 small leek, thinly sliced
2 slices of bacon, cubed
3 eggs, beaten
1 teacup garden peas, frozen or defrosted, whichever
handful of grated Parmesan
Salt and freshly ground black pepper
Fry the spring onion and leek until soft which should take around 6-8 minutes on medium heat. Remove to one side while you fry the bacon on a higher heat for about 5 minutes. Return the spring onion and leeks to the pan and add the beaten eggs, giving everything a good swirl around the pan to ensure even coverage.
After about a minute, bring the edges into the middle with a stir and then allow to fully cook until starting to set in the middle. Add the peas and cook for a further 3 minutes to warm through/cook. Sprinkle over Parmesan and season to taste.
Serve as is or if you really want to grill until browned on top.