Sometimes the classics are the best and this traditional bacon and cheese omelette is no exception to that rule.


  • 1 tablespoon olive oil
  • 1 medium red onion, thinly sliced
  • 100g rindless shortcut bacon, thinly sliced
  • 4 eggs
  • 20g butter
  • 1/4 cup grated tasty cheese
  • 2 tablespoons fresh flat-leaf parsley leaves
  • toasted crusty bread, to serve


  1. Heat oil in a small frying pan over medium-high heat. Add onion and bacon. Cook, stirring occasionally, for 3 to 4 minutes or until onion is soft and bacon crisp. Remove to a bowl. Cover to keep warm.
  2. Beat eggs and 2 tablespoons cold water in a bowl until combined. Season with pepper. Preheat grill on high.
  3. Melt half the butter in a small frying pan over medium-high heat. Add half the egg mixture. Tilt pan so egg covers base. Cook for 1 minute or until almost set. Top with half the bacon mixture and half the cheese.
  4. Place pan under grill. Grill until omelette is lightly browned and cheese melted. Remove to a plate. Cover to keep warm. Repeat with remaining egg mixture, bacon mixture and cheese. Serve omelettes with toasted crusty bread.