Open bacon, leek and hazelnut omelette

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Serves: 4

Type: Easy; Family

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Kitchen friendly view

By Loukie Werle

Ingredients

4 thick slices (about 200g) bacon or speck, cubed
1/3 cup (40g) coarsely chopped skinned hazelnuts
1 leek, white and pale green parts only, thinly sliced
6 eggs
1 tablespoon extra-virgin olive oil
2 tablespoons finely chopped flat-leaf parsley
¾cup (90g) grated Gruyére cheese

Preparation method

Preheat a grill.

Cook bacon over moderate heat in a 22cm non-stick frying pan until crisp and golden. Transfer to a plate lined with kitchen paper. Remove all but 1½ tablespoon of the fat from the pan. Add hazelnuts and sauté until browned, then transfer to the paper-lined plate. Add leek to the pan and sauté for about 5 minutes, or until soft. Add to the plate. Set pan aside.

Beat eggs lightly and season with salt and pepper. Set frying pan over moderate heat and add oil. Pour in the eggs and sprinkle evenly with bacon, leek and parsley. Cook over low heat, lifting edges and letting uncooked egg flow under. When the top is almost set, scatter with cheese and place under grill for about 3 to 4 minutes, or until cheese has melted. Scatter with hazelnuts and cut into wedges to serve.

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