The Ultimate Chicken Bacon Omelet
250g mushrooms, wiped and sliced
3-4 spring onions, trimmed and sliced
420g can Wattie's Baked Beans
8 eggs
1/2 cup milk
Chives to garnish
Cook 6 chicken bacon rashers in a hot frying pan until golden, set aside and keep warm.
Cut the remaining rashers into a 2 cm pieces, cook in a dash of oil in the frying pan with mushrooms and spring onions until golden. Add Wattie's Baked Beans, heat gently, set aside and keep warm.
Break the eggs into a bowl, whisk with milk and season with pepper.
Heat a knob of butter or oil in an omelet pan or small frying pan, when sizzling, pour in 1/4 of the egg mixture and swirl with a fork around hot pan until the eggs partially set. Cook over a moderate heat for 1 minute.
Spoon 1/4 baked bean filling over half of the omelet. Flip over the other side and turn onto a plate serve garnished with cooked Chicken Bacon Rashers and chives. Repeat with remaining ingredients.
