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Fry bacon in a skillet until golden brown. Remove bacon and drain. Keep fat in skillet. Crumble bacon into small pieces. Beat eggs with milk, flour, salt, and chives. Reheat bacon fat, and pour egg mixture into it.
When the omelet begins to set, sprinkle the crumbled bacon on top. Lift cooked omelet edges with a fork so that the uncooked portion runs underneath. Cook until eggs are set and golden brown. Fold and serve hot.
For a firm omelet, turn on a plate and replace omelet in skillet uncooked side down. Brown lightly and serve.
1/2lb sliced bacon 225g
1/2cup milk or light cream 1/4pt/140ml
3tbsp chopped chives