Bacon, Halloumi & Tomato Omelette

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Serves: 1. Prep & serve 20 mins.

You need one medium to large frying pan (with lid if possible).

The juices from the tomatoes will add some liquid to the omelette, so it remains soft. This omelette is not folded.

INGREDIENTS:

  • 2 eggs
  • 100g bacon lardons
  • 100g Halloumi
  • 1 medium tomato
  • Oil for frying
  • A handful of fresh herbs–I opt for chives (parsley could be substituted)
  • Salt and ground black pepper
  • 1 tsp vegetable oil.

METHOD:

  • Crack the eggs into a mixing bowl, and add a pinch of sea salt and black pepper.
  • Beat well with a fork, then add the herbs (torn into small pieces) and mix in.
  • Cut the Halloumi into small cubes (around 1 cm).
  • Slice the tomato into several pieces.
  • Put the oil in the unheated frying pan, and wipe the pan base (kitchen towel is useful).
  • Put the lardons into the cold pan (do not add any oil, as the fat from the lardons will be used to fry the Halloumi and tomatoes).
  • Place the pan on low-medium heat. Allow the bacon to brown (stir occasionally to stop burning).
  • If the pan becomes dry and the bacon sticks to the pan, add a little more vegetable oil.
  • When the lardons are brown, take them out of the pan and put them into a clean bowl.
  • Leave the fat in the pan and now fry the halloumi cubes for several minutes until soft and turning brown, then add the Halloumi to the bowl of lardons. Only add extra vegetable oil if the contents start to stick to the bottom of the pan.
  • Now, place the tomatoes in the pan and fry for a few minutes until the slices soften.
  • Then take out and add to the bowel of lardons.
  • Put 2 teaspoons of oil in the pan and allow it to heat before putting the bacon, halloumi and tomatoes back in the pan. Move the pan contents around so they are fairly evenly spread.
  • Now, add the beaten egg and, again, move the pan contents around so the egg flows between the gaps. 
  • Cover the pan with a lid, turn down the heat to low-medium and cook for several minutes (using a spatula, check the underneath to ensure the egg does not brown).
  • Juice from the tomatoes may gather on top, so you can take the lid off and allow the liquid to evaporate for a minute or so.
  • When the egg mix appears to have cooked, slide the whole mix on a plate and serve with a side salad.

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