Bacon Feta Apple Courgette Omelette

Ingredients:
4 rashers streaky bacon (optional)
1/2 onion, sliced
1/2 apple, small Braeburn, peeled, sliced
3 mushrooms, sliced
1/2 green pepper, sliced
3 eggs, free range
1 garlic clove, sliced
1 courgette, sliced
feta cheese, enough to crumble lightly over half a pan
salt & pepper
1T parsley, chopped fresh or dry
2T olive oil

Fry bacon in pan without oil. Remove from pan when cooked.
Place on paper towel.
Fry onions in pan with olive oil. Remove from pan when cooked.
Place with the bacon.

Fry the remaining vegetables together in the pan.  Remove when cooked.
Place with the bacon.
Clean the pan.
Add olive oil to the pan and pour in beaten eggs, salt and pepper and parsley mixture.
Poke the bubbles that form in the omelet.  When the omelet is nearly ready sprinkle feta cheese on one half of the omelet.

Arrange the rest of the cooked ingredients to the other side.
Fold the feta cheese side onto the other side when ready.
Serve immediately.

Makes 2 servings

Inspiration for this omelette came from Rantings of an Amateur Chef’s Bacon Blue Brunch.
I added a few more ingredients and changed the blue cheese to feta cheese to match my fridge contents.
Love the sweetness of the apple and the lightness of the meal.

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