Spanish omelette with courgette, bacon and cheese



Serves 4


  • 8 rashes of bacon, sliced
  • 1 courgette, chopped in half and then sliced lengthways using a peeler
  • 6 eggs, whisked together with 100ml milk
  • 75g grated cheddar mixed into the egg and milk mix
  • 1 teaspoon fresh or dried thyme
  • 1 tablespoon rapeseed oil
  • Maldon Sea Salt
  • Black pepper


Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes

Spanish omelette with courgette, bacon and cheese

Some recipes are ideal for using up leftovers and this is one of them. Don’t be shy when clearing out your fridge – cooking with leftovers or bits of this and that reduces waste and encourages you to be creative in the kitchen. Use an ovenproof frying pan or a frying pan with a detachable handle. Alternatively, cover the handle with two layers of aluminium foil and always keep grill door open.


Preheat the grill to a medium heat.

Heat the oil in a frying pan. Add the bacon and thyme. Cook until the bacon is starting to go brown and stir in the courgettes. Stir quickly and add the egg, milk and cheese mix. Season well with salt and pepper and cook for a few minutes, until the sides of the omelette start to cook.

Place in the grill and cook until the top is golden and firm to the touch. Allow to cool slightly before serving.

Serve with raw carrot, red pepper and cucumber sticks.



A Spanish omelette is a great way of using up bits and bobs. Play around with the flavours… other combinations I use are red pepper, drained cooked spinach and feta or bacon, mushroom and feta. Peeled carrots are a nice addition to the recipe above.”

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