Home late and hungry This pea omelette is not only ready in a flash, it has the added bonus of ticking the budget box, too!
- Heat a large frying pan over medium-high heat. Cook bacon and tomato in pan, turning, for 3 minutes or until bacon is golden and tomato is just starting to collapse.
- Meanwhile, heat oil in a small 18cm (base) non-stick frying pan over medium-high heat.
- Whisk eggs, 1/2 the chives and 1 tablespoon water in a small jug until well combined. Season with salt and pepper. Pour mixture into prepared pan. Using a wooden spoon, drag cooked egg from outer edge into centre. Tilt pan so uncooked egg comes into contact with base. Sprinkle with peas. Cook for 2 minutes or until egg is almost set.
- Place bacon and tomato onto one half of omelette. Fold omelette over to enclose filling. Sprinkle with remaining chives. Serve.
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