Serves: 6-8
Ingredients:
12 extra-large eggs
5ml (1 tsp) mixed dried Italian herbs
30-45ml (2-3 tbsp) tap water
Salt and pepper
15ml (1 tbsp) butter
15ml (1 tbsp) olive oil
80ml (1/3 cup) ready-made tomato-based pasta sauce
125g streaky bacon, crisply fried and broken into pieces
Handful black olives, pitted
Handful sliced mushrooms
125ml (1/2 cup) grated cheddar cheese
125ml (1/2 cup) grated mozzarella cheese
Method:
1) Preheat the oven grill.
2) In a large mixing bowl, beat the eggs with a hand whisk, adding the herbs, water and seasoning.
3) In a large non-stick frying pan, melt the butter and oil on high. Pour in the egg mixture and cook until just set.
4) Place the pan under the grill and allow omelette to brown on top.
5) Remove from the grill and spread pasta sauce on top, then sprinkle with bacon, olives, mushrooms and cheeses. Return to grill and cook until cheese has melted. Serve in wedges.
