Spinach, bacon and lentil omeletteDecember 4, 2007
Sometimes, I find myself walking from fridge to cupboard to vegetable basket, having a look and then doing the rounds again, hoping for inspiration. As long as I have eggs, milk and maybe a bit of cheese, then I know whatever I’ve got in the cupboards can be combined into an omelette.
Recipe for spinach, bacon and lentil omelette
1 medium onion
3 rashers smoked bacon
2 garlic cloves
1 can green lentils
100g cheddar cheese
Finely chop the bacon and fry until just cooked – you don’t need oil, as enough fat will come out. Then add the finely chopped onions and cook until soft, then add the chopped spinach and cook down until it’s reduced. Drain any excess water from the pan, then add the well-drained lentils. Cook together for a few minutes, and add salt and pepper to taste.
Gently beat the eggs with the milk and a little seasoning, then add half the grated cheese and combine well. Pour this mixture carefully over the mixture in the pan and cook on a low heat for 5-7 minutes. Then heat up the grill and cook for another 5 minutes. Sprinkle the rest of the cheese on top and grill until it’s well browned.
The omelette should slide easily out of the pan. Slice into wedges and serve with a crunchy green salad.
© Katheryn Rice 2007