Ingredients:

  • Unsalted Butter, 2 teaspoons (10g total)
  • Smoked Bacon (thick cut), 2 strips (35g), diced finely
  • Red Bell Pepper, 1/4 cup (35g), diced very finely
  • Spring Onion (or Chives), 1 Tablespoon (5g), finely chopped
  • Large Eggs, 4
  • Whole Milk or Cream, 1 Tablespoon (15 ml)
  • Salt (Fine Sea Salt), 1/4 teaspoon
  • Black Pepper (Freshly Ground), 1/4 teaspoon
  • Mature Cheddar Cheese, 1/4 cup, grated (30g)
  • Large Flour Tortillas, 2 (10-inch diameter)

Instructions:

  1. Sauté the Bacon: Melt 1 tsp of butter in a non-stick pan over medium heat. Add diced bacon and cook until crispy and golden brown (about 4 minutes). Remove the bacon bits, draining them on paper towel, and set aside.
  2. Soften the Vegetables: Add the diced red pepper to the same pan and cook for 2–3 minutes until slightly softened. Remove and combine with the cooked bacon.
  3. Warm the Tortillas: Warm the two tortillas briefly in a dry pan, microwave, or under the grill (broiler) for 15-20 seconds per side until pliable. Set aside, wrapped to keep warm.
  4. Prepare the Eggs: In a bowl, crack the 4 eggs and add the milk, salt, and pepper. Whisk vigorously for about 30 seconds until slightly frothy. Divide the egg mixture in half for two separate omelets.
  5. Start the Omelet: Melt 1/2 teaspoon of butter in the non-stick pan over medium-high heat. Once sizzling, pour in the first half of the prepared egg mixture. Immediately swirl the pan to distribute the eggs evenly.
  6. Agitate and Set: As the edges begin to set (about 30 seconds), use a spatula to push the set egg toward the centre, tilting the pan so the uncooked liquid flows underneath. Repeat this until the surface is mostly set but still looks moist.
  7. Add Fillings: Immediately sprinkle half of the cheese, bacon, red pepper, and chives evenly over one half of the omelet surface.
  8. Fold and Finish: Gently fold the plain half of the omelet over the filling to create a half-moon shape. Cook for another 30 seconds until the cheese begins to melt slightly. Remove the cooked omelet and place it immediately on one warm tortilla. Repeat Steps 4–8 for the second wrap.
  9. Assemble and Roll: Position the folded omelet slightly off-centre toward the edge of the large warm tortilla. Fold the two opposite sides (left and right) of the tortilla inward over the omelet filling.
  10. Roll Tightly: Starting from the edge closest to the omelet, tightly roll the tortilla forward, tucking the sides in as you go, until you have a compact, cylindrical wrap. Slice diagonally and serve immediately.