recipe-Outback Breakfast Omelette

(Serves 4)

• 6 large eggs

• ½ cup milk

• 4 rashers of bacon, chopped

• 1 small onion, diced

• 1 tomato, diced

• ½ cup sliced mushrooms

• 1 cup baby spinach leaves

• 1 clove garlic, minced

• ½ cup grated cheese

• Salt and pepper to taste

• 1 tbsp butter or olive oil

1. In a bowl, whisk eggs and milk until smooth.

2. In a large pan, cook bacon and onion until golden. Add garlic and mushrooms; cook until tender.

3. Stir in tomato and spinach just until wilted.

4. Pour in egg mixture and cook gently until almost set. Sprinkle with cheese and cook for another minute.

5. Slice and serve while it’s golden and warm!