Bacon & Pea Omelette with Asparagus & Grape Tomatos

Having decided to cook breakfast at home this morning, forgoing the regular Sunday Bacon & Egg Gnocchi with Truffle Oil at Cafe Morso in Pyrmont, I scoured the kitchen for ingredients. Not finding what I needed for any of the breakfast recipes in Bills Basics, I ran with what was there; eggs, bacon, frozen peas, and grape tomatos. The result has inspired me to rely on cookbook a little less often!

First I cooked the slices bacon rashers and peas in a frypan, with a little bit of Lurpak Garlic Butter. When the bacon was crisp I added six eggs, beaten with a dash of milk, and topped with mozzarella . While that was cooking I slides the asparagus longways, the tomatos sideways, and added to another pan with a little more garlic butter.

I quartered the omelette and served with the asparagus and tomatos on the side. Absolutely delicious!!