Recipe - Pea And Bacon Omelette

3 tablespoon Olive oil
300 g Fresh peas or frozen petit
pois; cooked (10 oz)
8 Pancetta or smoked streaky
bacon rashers; derinded
and
; chopped finely
7 Eggs; beaten
Salt and pepper

Heat 2 tablespoons of oil in a large nonstick fryingpan and fry the peas
and pancetta or bacon gently together for about 3 minutes or until the
pancetta or bacon fat is running and the peas are almost mushy.

Add a little more oil, if necessary, to prevent drying out.

Season the eggs with salt and pepper and pour over the peas and bacon.

Shake the pan to distribute the mixture evenly and cook for 810 minutes or
until the omelette is firm and golden underneath.

Cover the pan with a large upsidedown plate and turn the omelette out on
to the plate with the cooked side uppermost.

Slide the omelette back into the pan with the uncooked side underneath.

Shake the pan and cook for a further 5 minutes or until the underside is
golden brown.

Transfer the omelette to a serving plate and serve hot or cold.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.