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Bacon, Pea & Goat's Cheese Omelette

A deliciously easy recipe from Gordon Ramsay’s ‘Fast Food’ cookbook.

Printable version    A4    |    A5    |    Index card

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Instructions

  1. 1

    For the vinaigrette: put the olive oil, groundnut oil, white wine vinegar, Dijon mustard and some salt and pepper in a measuring jug and whisk together to emulsify (or use a stick blender to combine).


  2. 2

    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.


  3. 3

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


  4. 4

    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 on to a warm large plate.


  5. 5

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


Ingredients

  • 20g butter
  • 8 rashers smoky streaky bacon, chopped
  • 200g peas, thawed if frozen
  • 3 basil leaves, roughly sliced or torn
  • 8 large eggs, beaten
  • 150g goat's cheese log with rind, thickly sliced
  • 1 Pinch sea salt
  • 1 Pinch pepper
  • 1 Handful Parmesan, for grating
  • 1 Large Handful rocket leaves
  • 100ml extra virgin olive oil
  • 100ml groundnut oil
  • 3 tbsp white wine vinegar
  • 1 tsp dijon mustard, (scant tsp)

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

Recipe shopping list

14 products

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Recipe published with permission from Quadrille.

Gordon Ramsay's Fast Food

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