Bacon and tomato omelet

Serves 1

 

The bacon can be chopped and cooked the night before, the tomato can diced and you can have the eggs already cracked, so all you need to do in the morning is heat the pan, and throw in all in, it is literally the 2 minute breakfast!
You can add baby spinach etc to this if you want

Ingredients

2 eggs + 1 tbsp water, whisk together
60g cooked bacon (or more!) you could use smoked salmon or ham
1/2-1 tomato diced, or cherry tomatoes
a sprinkle of grated cheese (opt)

Method

In a pan heat a little butter, throw in your eggs, swirl to coat pan, then put in your cooked bacon, tomato and cheese (and spinach if using), let is cook and set for one minute, then tilt the pan and using a spatula or similar roll one side of the omelet so it starts to form a cylinder (rolled omelet) then put on your plate

Bacon, egg, tomato & basil tart-grain-free/gluten free

Serves 6-8

Grain free pie/tart crust

2 ¼ cups of blanched almond flour (no skins, should be white in color)

¼ teaspoon Celtic / Himalayan salt

2 ½ Tablespoons of butter/coconut oil

1 egg

3 tsp paprika

Method

Place flour, paprika, coconut oil/butter and salt in a food processor and pulse briefly

Add egg and pulse until mixture forms a ball

Press dough into a 23-25 cm pie dish/tart dish- best in a removable base tin.

Makes 1 pie/tart crust

Filling

250g bacon, 1cm dice, pan fried for 5 minutes until nice and brown and fat has melted down.

12 eggs

2-3 petite tomatoes sliced or 1 truss tomato sliced (this is the garnish for the top)

Basil leaves for garnish.

Method

Leave the bacon to cool for a few minutes then place evenly over the tart base. Crack open the eggs all over, evenly.

Place sliced tomatoes on top and the basil leaves. Grind some black pepper over.

Bake at 180C for 35-45 minutes, the egg should be cooked through.