Bacon and Pea Omelette with Cheese Glaze

by Nathan Outlaw

Main Easy ​​​​​​​ 2 ​​​​​​​ Prep/Cook: 30 minutes


6 slices of streaky bacon

1 small red onion, sliced

100g of peas

6 eggs

10g of butter

sunflower oil


black pepper

50g of cheddar, grated

1 egg yolk

80g of crème fraîche

2 tsp parsley, chopped


1. Preheat the grill. In a bowl, mix together the egg yolk, cheddar, parsley and crème fraîche and set aside

2. Place the bacon rashers under the grill to cook. Meanwhile, place a medium sized, non-stick pan over a medium heat. Once the pan is hot, add a splash of oil and the butter

3. Once the butter is bubbling, add the onion and cook for a few minutes, until the onion starts to collapse and turn translucent, but is without colour. Check on the bacon and turn over if needed

4. Turn down the heat to low, add the peas and cook for 1 minute. Break the 6 eggs into a bowl, break up with a fork and season

5. Add the eggs to the pan, stir with a spatula until half-cooked then remove the pan from the heat. Once the bacon is just-cooked, remove from the grill and set aside

6. Lay the bacon rashers over the top of the omelette, spoon over the crème fraîche mix and finish under the grill until golden. Slide onto a warmed plate and serve with a dressed green salad and some crusty bread and butter