Serves 4
Preparation time: 15 minutes
Cooking time: 20 minutes


250g podded broad beans
150g good quality streaky bacon rashers, diced
6 eggs
75g Gruyère cheese, grated
15g butter
Salt and pepper


1. Cook the broad beans in a pan of boiling water for 4-5 minutes. Drain and rinse under cold water. Shell the beans and discard the skins if necessary, very small, young beans will be fine as they are.

2. Heat a heavy based non-stick frying pan, preferably about 20cm in diameter, over a medium heat. Dry fry the bacon until cooked through and beginning to brown. Remove the bacon and drain on paper towels. Wipe the pan out with paper towels to get rid of any excess fat.

3. In a bowl, lightly beat the eggs and add about two thirds of the cheese, a little salt and some pepper.

4. Put the frying pan back on a medium heat and add the butter. When the butter has melted and is beginning to froth, add the beans and bacon followed by the egg and cheese mixture. Stir gently with a fork to combine, then leave to cook over a very low heat until set but still a little runny on top.

5. Heat the grill. Sprinkle the remaining cheese over the omelette and grill until the top has set.

6. Serve the omelette warm or at room-temperature, cut into wedges, accompanied by a crisp salad.

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