Spinach Omelette with Bacon and Tomato

1. 1

   Heat oil in a non-stick frying pan over medium-high heat.

2. 2

   Add the onion and saute; remove.

3. 3

   Add spinach and cook until just wilted.

4. 4

   Squeeze out excess moisture with paper towel.

5. 5

   Roughly chop then combine with onion and Philly*.

6. 6

   Place bacon and tomatoes on a lined baking tray.

7. 7

   Bake at 180C for 10 minutes.

8. 8

   Keep warm.

9. 9

   Beat the egg whites to soft peaks.

10. 10

    Fold in the yolks and seasoning.

11. 11

    Heat half the butter and extra oil in a 26cm non-stick frying pan over medium heat.

12. 12

    Add half the egg mixture and cook 3-4 minutes, or until almost cooked through.

13. 13

    Place under a hot grill for 2-3 minutes until set, then top half the omelette with half the Philly* mixture and fold into a half circle.

14. 14

    Repeat with remaining egg and Philly* mixture.

15. 15

    Serve half an omelette with some crispy bacon and cooked tomatoes.

* Per serving · 4 servings · Values may vary.