20 g butter

8 rashers bacon, cut into small dice

200 g frozen peas, thawed

4 basil leaves, roughly sliced

8 large eggs, beaten

150 g goat's cheese, sliced

1 pinch salt, to taste

1 pinch freshly ground black pepper , to taste

2 Tbs grated parmesan

1 large handful rocket leaves

3 Tbs italian dressing

1

Preheat the grill to its highest setting. Melt the butter in a large non-stick frying pan and fry the bacon until golden brown and crisp. Toss in the peas and cook for another minute or two, then add the basil.

2

Pour in the beaten eggs and gently shake the pan over a medium heat. As the omelette begins to set at the bottom, top with goats cheese. Season generously with pepper and a little salt.

3

Grate some parmesan over the omelette and place the pan under the hot grill for a minute or two until the eggs are set on top. Slide onto a warm large plate.

4

To serve, toss a handful of rocket leaves in vinaigrette to dress lightly, then pile on top of the omelette. Cut into wedges to serve.

Serving size: ¼ of a recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.