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Nutrition Facts
Serving Size 1 (337g) Recipe makes 4 servings
Calories 363
Calories from Fat 158		(43%)
Amount Per Serving		%DV
	Total Fat 17.6g	27%
	Saturated Fat 6.3g	31%
	Monounsaturated Fat 7.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 396mg		132%
Sodium 183mg		7%
Potassium 786mg		22%
Total Carbohydrate 12.0g		4%
	Dietary Fiber 1.6g	6%
	Sugars 3.8g
Protein 37.5g		75%
detailed view... how is this calculated?

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Recipe #11264 | 33 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Bergy
Aug 31, 2001

This was a regular Sat night dinner served with good crusty bread. It has a heavier texture than a French omelet, more like a frittata. Good for lunch or Brunch I often use slivered ham steak on top instead of the bacon or the streaky pork - just a bit less fat

SERVES 4 -6 (change servings and units)

Ingredients

12 ounces streaky pork, thinly sliced or bacon, thickly sliced
6 eggs
3 tablespoons flour
3/4 cup milk
salt and pepper
chopped chives
4 medium tomatoes, quartered

Directions

1
Fry the Pork (bacon) until golden brown (crisp).
2
Remove from fry pan.
3
Pour off half the drippings.
4
Mix flour with the milk until smooth.
5
Add eggs, Salt& Pepper, Beat well.
6
Pour egg mixture into the fry pan.
7
Arrange the pork (bacon) and tomatoes on top of the egg mixture.
8
Cook for about 10 min, lifting the edges to allow egg mixture to run underneath.
9
Cook until the omelette is set but still moist on top.
10
Sprinkle with chives& serve.

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Featured Reviews for This Recipe

From: Jen T

On Jun 10, 2005

Nice & creamy with out the cream a bonus for me. Very easy to make. Next time I will add some chopped parsley to the topping. Thanks for this 'keeper'

2 people found this review helpful

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From: Latchy

On Jun 10, 2005

Halved the recipe and it turned out perfect. This will be a favourite of mine from now on.

1 person found this review helpful

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From: HeatherFeather

On May 8, 2002

I thought this was truly delicious! I halved the recipe and left out the tomatoes and it still turned out beautifully. It looks as lovely as it tastes. One note: I do recommend using a very good nonstick pan and to keep the flame rather low so as not to overbrown the bottom.

4 people found this review helpful

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From: Evie*

On Jun 10, 2005

Ok so it was only 8:30 am on a Saturday morning when I made this..but I wanted to make us a nice weekend breakfast and I had 2 roma tomatoes and some bacon leftover (after making Slavinken last night) so this was perfect..I used my cast iron skillet..had no problems with it sticking..I dont know if it was the milk and flour mixture to the eggs but they were lovely soft and creamy..Gavin doesnt say much to how his meals 'look' but when I gave him this dish he remarked how lovely it looked..wiped his plate clean and said 'that was delicious' and I couldnt have agreed more..lovely recipe Bergy, thanks for sharing.

3 people found this review helpful

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