2 bacon rashers
2 large fresh eggs
1 tablespoon of milk
pinch of salt and pepper
knob of butter

1. First of all grill the bacon until cooked, then chop the rashers into small pieces. In a bowl beat the eggs with salt, pepper and milk.

2. Place a knob of butter in non-stick frying pan over a medium heat. When the butter melts, pour the egg mixture into the centre of the pan and place bacon pieces in also. Stir twice then cook for approx 3-5 minutes until egg / bacon mixture is set.

3. Loosen the edges of the egg using your spatula, lift and fold the omelette in half and slide the omelette off onto a plate. Enjoy!

4 large eggs
2 tbs chopped fresh basil (optional)
1/4 of a small red onion, sliced thinly
2 tbs olive oil
75g crumbled feta cheese (or goats cheese if you prefer)
6 small cherry tomatoes, halved
salt and pepper

1. Break the eggs into a bowl and whisk well with a fork. Season, then add 2 tablespoons of water and the chopped basil. Mix again.

2. Heat the olive oil in a large frying pan / skillet. Gently fry the sliced red onions for a couple of minutes until soft. Pour in the egg mixture and cook over medium meat for around 3-4 minutes, drawing the mixture from the sides to the centre until the omelette is half cooked.

3. Add the small cherry tomatoes to the omelette (cut-side up), and the crumbled feta cheese and cook for a further 2 minutes. Slide onto a warmed plate and serve immediately.

4 tablespoons olive oil
1/2 pound potatoes, very thinly sliced
1 large onion, thinly sliced
4 eggs
salt and pepper to taste

1. In a large deep frying pan or skillet, heat the olive oil over a medium heat. Sprinkle potatoes lightly with salt and pepper, place them in the pan or skillet and cook until golden brown and crisp.

2. Once the potatoes are golden, stir in the onions. Cook until the onions start to soften and begin to brown.

3. Meanwhile, beat eggs together with a little salt and pepper. Pour the eggs into the pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom.

4. Lift up the base of the omelette with a spatula, invert a large plate over the pan, and carefully turn the omelette out onto it. Slide the omelette back into the pan with the uncooked side down. Cook until eggs are set. Serve at once and enjoy.

1 tablespoon sunflower oil
3 rashers of bacon (chopped into 1 inch pieces)
1 large handful of fresh mushrooms of your choice (sliced)
3 fresh eggs
1 small red pepper (chopped)
200ml fresh milk
salt and pepper
fresh chives

1. Preheat your grill to a high heat.

2. In a jug or large bowl crack open the 3 fresh eggs and add the fresh milk. Season with a little salt and pepper. Whisk well until nice and bubbly.

3. Heat the sunflower oil in a large frying pan over a medium heat. Once hot enough, add the chopped red pepper and bacon pieces. Stir fry the bacon and peppers until the bacon is just about cooked or turning a nice golden brown colour.

4. Add the fresh mushrooms to the pan and stir fry for 1 – 2 minutes.

5. Next spread out the cooked ingredients in the frying pan and gently pour over the egg and milk mixture.

6. Let the mixture gently cook over a low to medium heat until you can see the omelette beginning to set.

7. Sprinkle over the fresh chives, then lift your pan and place it under the grill for around 4-5 minutes until the omelette is completely set and is just starting to turn a little brown. Serve at once and enjoy.

Note: If you do not have a grill, just cook the omelette as in step 6, but leave to cook a little longer until the omelette is completely set.

1lb fresh spinach
1/2 onion (diced small)
4 large eggs
salt and pepper
2 knobs of butter

1. Wash and blanch the spinach in salted boiling water for approx five minutes. Drain and squeeze dry.

2. Melt one knob of butter in frying pan on medium heat and fry the onions unil golden, remove and mix with the spinach. Season with salt and pepper.

3. Beat the eggs in a small bowl. Melt the remaining butter on a medium heat in the frying pan. Pour in the eggs, stir them with a fork as they cook for the first minute.

4. Lower the heat and add the spinach to the omelette, stir twice then leave mix to cook and set. Serve and enjoy.

2 large fresh eggs
1 tablespoon of milk
pinch of salt and pepper
knob of butter

1. Crack the eggs into a jug and mix together with a fork. Add salt, pepper, milk and beat again.

2. Put a knob of butter in small frying pan over a medium heat. When the butter starts to melt pour the egg mixture into the centre of the pan and cook for approx 1-2 minutes until egg mixture is set.

3. Cook the omelette for approx 1 further minute then loosen the edges of the egg using a spatula. Lift and fold the omelette in half. Tilt the pan and slide the omelette off onto a warm plate.

Serve with salad or by itself.

1/2 tin cooked tuna (approx 50gms)
1/4 onion (diced small)
2 fresh eggs
salt and pepper
1 teaspoon olive oil

1. Mix the eggs with a little salt and pepper and then add the tuna.

2. In a skillet / frying pan gently fry the onion in the olive oil until soft and brown.

3. Pour the egg/tuna mixture over the cooked onions and stir a couple of times until all mixed in. Let the egg mixture cook for around 4-5 minutes or until egg looks set and cooked. Delicious served with fresh salad with baby tomatoes.

1 small fresh red pepper (diced)
4 large fresh eggs
pinch of salt and pepper
1 teaspoon of cold water
knob of butter

1. Mix eggs with the salt, pepper and water.

2. Melt the butter in a frying pan over a medium heat. Once butter has melted pour the egg mixture and cook for approx 2-3 mins.

3. As the egg begins to set, sprinkle the diced pepper into the egg and use a spatula to push the egg to the centre.

4. Let the egg cook for another couple of minutes until set. Loosen egg from pan by going round the edges, fold in half, serve on a warm plate with side salad.

5 free range eggs
5 preserved apricots
1/4 cup fruit juice
pinch of salt and pepper
knob of butter
1 tbsp sugar

1. Simply chop the apricots into small pieces, then heat in a frying pan over a low to medium heat with the fruit juice. Place in a bowl and set aside.

2. In a bowl mix the eggs, salt and sugar together. Melt the knob of butter in a medium sized frying pan, when melted and hot, pour in the eggs and stir until the eggs begin to thicken. Add the apricots and let it cook until quite firm.

3. To make the omelette fluffy place the omelette (still in the pan) under a pre-heated grill until it turns a golden brown colour and it will rise up slightly. Serve either by itself or with a nice healthy salad. Yummy!

6 fresh eggs
1 tablespoon of diced leek
1 tablespoon of diced onion
6 small mushrooms, diced
pinch of salt and pepper
knob of butter

1. Firstly crack all of the eggs into a jug and season with the salt and pepper, mix well.

2. Over a medium heat, melt the butter in a small frying pan. Add the diced onion, leeks and mushrooms. Let them cook for around 4 minutes.

3. Take half of the cooked vegetables out of the pan and put aside on a small plate.

4. Pour half of the egg mixture over the remaining vegetables in the frying pan and cook until firm and set. Serve at once.

5. Repeat the process with remaining vegetables and egg mixture for the second omelette.