Donna Hay's Bacon Omelette with Roasted Tomatoes
Serves 2
  • 150 grams cherry / small tomatoes
  • Olive oil
  • Bunch of asparagus
  • 6 strips of streaky bacon, trimmed off excess fat
  • 4 large eggs
  • Salt and freshly ground black pepper
  • Grated Parmesan cheese
  1. Preheat the oven to 175 degrees Celsius. Wash and drain the cherry tomatoes. Place the cherry tomatoes in a baking dish and drizzle with a little olive oil. Toss lightly to coat the cherry tomatoes and bake them for 15 - 20 minutes until the tomatoes are soft and the skins wrinkly. Turn the oven heat down to the lowest setting to keep the tomatoes warm.
  2. Wash and trim the asparagus. Heat a pot of water and season lightly with salt. Blanch the asparagus until they are soft. Drain the asparagus and keep warm.
  3. Heat a non-stick frying pan over medium heat and fry the bacon for 4 to 5 minutes until they are crispy and golden-brown, turning them several times. Remove the bacon from the frying pan and drain the excess fats on kitchen towels / papers. Discard the bacon fats and clean the pan.
  4. Beat 2 eggs in a bowl with a fork and season with salt and freshly ground black pepper (use salt sparingly because Parmesan cheese and bacon are salty). Re-heat the cleaned non-stick frying pan over medium heat and drizzle in a little olive oil. The pan and oil should be hot enough such that a soft egg skin is formed almost immediately once the eggs are added into the pan (test by dropping a drop of the beaten eggs). Once the eggs are added, turn the heat down to medium-low.
  5. Working quickly and using a frying stick or a heat-resistant spatula, scrap the bottom of the egg skin slightly and tilt the pan so that the uncooked liquid eggs flow to the bottom (see Jamie Oliver's video above). Repeat this several times until the eggs are almost set (no more liquid but the eggs have not hardened) - remove the frying pan from the heat to do this / turn down the heat if the bottom of the eggs are setting too fast.
  6. Add in half of the bacon and desired amount of Parmesan cheese. Fold the omelette and turn it out onto the serving plate. A good omelette should be yellow in colour with no browned spots - the insides should be still soft and slightly creamy - a bit like almost-done scrambled eggs
  7. Repeat with the remaining 2 eggs.
  8. Serve the omelette with the roasted tomatoes and blanched asparagus immediately.
Naggy Notes
adapted from Donna Hay's classic bistro dish
Recipe by Foodie Baker at