This simple folded omelette is seasoned with parmesan and filled with salty bacon, cream cheese and crisp lettuce.This makes a great
Heat the olive oil in a skillet over a medium heat. Add the bacon and cook through until crisp and golden. Remove from the pan with a slotted spoon and set to one side, leaving the fat behind.
Crack the eggs into a mixing bowl along with the parmesan and season with salt and pepper. Beat together to combine.
Heat the bacon fat over a medium heat then pour in the beaten egg. Leave to settle until almost cooked through. Carefully use a spatula to ease the cooked edges of the omelette away from the side of the skillet, allowing for any uncooked egg to flow underneath.
Turn the omelette out onto a serving plate and sit the cream cheese over one half. Shred the lettuce and roughly tear the bacon over the cream cheese. Fold in half to serve.