Ingredients
4 Large Eggs
1 Red Onion
2 Potatoes
1 Tomato
100 gr Bacon in Cubes
Broccoli
40 ml Heavy Cream 20%
100 gr Mushrooms
Equipment
1 Fry Pan 30cm (preference with metal or steel)
Preparation
1. Cut the onion and potatoes in cubes.
2. Put in the pan with a little sunflower oil and stir fry together with the bacon cubes until they are 3/4 done.
3. While doing that clean and cut the broccoli, slice the mushrooms and cut the tomato in cubes.
4. Add the broccoli and the sliced mushrooms to the potatoes and onion mix.
5. Season with salt and pepper and fry until your veggies are done.
6. Last minute add the tomato cubes and lower the fire.
7. Mix the eggs with the cream and season with salt and pepper, stir the mix for a minute.
8. Put this mix over the bacon and veggies in the pan, leave it on a low fire until the eggs start to bind.
9. When half done flip the omelet without breaking it.
TIP: For a good-looking result, put the pan in the 190 ºC pre-heated oven. Make sure the steel of your pan is oven resistant if choosing this option.
TIP: Omelet cooking time will depend on the oven and the size of the pan, but if you shake it gently you will see if the omelet is firm.
10. When ready, serve with bread or toast.
TIP: making a farmer’s omelet is a good way to reuse veggies and potatoes leftovers.
​
TIP: Watch out with salt in the egg mix and remember there are already salted bacon cubes in the omelet.
