Pea and bacon omelette recipe
 A pea and bacon omelette is as filling as it is delicious. Make yourself an easy lunch that doesn't compromise on taste. Make the herby pea and bacon filling first for this delicious omelette. It’s also worth noting that you won’t need to add salt as the bacon will be salty enough. 1½ heaped tbsp freshly chopped parsley1½ heaped tbsp freshly chopped mint2 smoked streaky bacon rashers, thinly sliced50g/1¾oz frozen peas20g/¾oz butter1 tbsp olive oil3 large free-range eggs, beaten15g/½oz Parmesan, finely gratedfreshly ground black pepper 1½ heaped tbsp freshly chopped parsley 1½ heaped tbsp freshly chopped mint 2 smoked streaky bacon rashers, thinly sliced 50g/1¾oz frozen peas 20g/¾oz butter 1 tbsp olive oil 3 large free-range eggs, beaten 15g/½oz Parmesan, finely grated freshly ground black pepper Method Mix together the chopped herbs.Place a non-stick frying pan over a medium heat and fry the bacon for 2 minutes, or until lightly browned, stirring regularly. Add the frozen peas and cook for 1–2 minutes, or until thawed. Tip into a bowl and toss with 2 heaped tablespoons of the chopped herbs. Season with pepper and set aside. Melt the butter with the oil over a high heat in the frying pan. Tip in the beaten eggs and move around with a wooden spoon for 15–20 seconds, but don’t scramble. Once the eggs start to look lumpy, reduce the heat to low.Spoon the bacon and pea filling down the centre of the omelette, sprinkle over half of the Parmesan and cook, without stirring, for a minute. Just before the egg is set, fold one half of the omelette over the filling and roll onto a warm plate.Sprinkle over the remaining Parmesan, chopped herbs and ground black pepper. Serve immediately. Mix together the chopped herbs. Mix together the chopped herbs. Place a non-stick frying pan over a medium heat and fry the bacon for 2 minutes, or until lightly browned, stirring regularly. Add the frozen peas and cook for 1–2 minutes, or until thawed. Tip into a bowl and toss with 2 heaped tablespoons of the chopped herbs. Season with pepper and set aside. Place a non-stick frying pan over a medium heat and fry the bacon for 2 minutes, or until lightly browned, stirring regularly. Add the frozen peas and cook for 1–2 minutes, or until thawed. Tip into a bowl and toss with 2 heaped tablespoons of the chopped herbs. Season with pepper and set aside. Melt the butter with the oil over a high heat in the frying pan. Tip in the beaten eggs and move around with a wooden spoon for 15–20 seconds, but don’t scramble. Once the eggs start to look lumpy, reduce the heat to low. Melt the butter with the oil over a high heat in the frying pan. Tip in the beaten eggs and move around with a wooden spoon for 15–20 seconds, but don’t scramble. Once the eggs start to look lumpy, reduce the heat to low. Spoon the bacon and pea filling down the centre of the omelette, sprinkle over half of the Parmesan and cook, without stirring, for a minute. Just before the egg is set, fold one half of the omelette over the filling and roll onto a warm plate. Spoon the bacon and pea filling down the centre of the omelette, sprinkle over half of the Parmesan and cook, without stirring, for a minute. Just before the egg is set, fold one half of the omelette over the filling and roll onto a warm plate. Sprinkle over the remaining Parmesan, chopped herbs and ground black pepper. Serve immediately. Sprinkle over the remaining Parmesan, chopped herbs and ground black pepper. Serve immediately.