- 4 Eggs
- 2 Tablespoons of Water
- Cayenne Pepper
- 2 Rashers of chopped Bacon
- 1 Avocado, sliced
- 1 Tomato chopped
- 1 Tablespoon snipped Chives
- Sprig Parsley
Beat eggs and Water together until fluffy. Season carefully with cayenne pepper and salt. Melt a little butter in a frying pan. Fry bacon, remove. Pour egg mixture into the pan. Cook for 3 minutes or until set. Arrange bacon, avocado, tomato and snipped chives over half the omelette, fold over, cook 1 minute. Serve with lettuce and parsley sprig. Enjoy!
Use the above omelette mixture and top with any of the following:
- 60gr (2oz) of shelled cooked prawns (fresh or canned / packaged) 1 tablespoon of flaked almonds, 1 teaspoon of chopped dill and white pepper to taste.
- Fry 60gr (2oz) sliced mushrooms and 1 small white onion in a little butter. Add to omelette mixture with 1/2 cup grated mozzarella cheese (or other) and 2 tablespoons of chopped parsley.