Baked Caramelised Onion and Wild Mushroom Omelette

Baked Caramelised Onion andMushroom Omelette

Serves: 1-2

Ingredients

• 3 eggs

• 90ml milk

• 150g chanterelles, roughly chopped

• half large red onion or 3 shallots, finely sliced

• 1 clove garlic, minced

• 1 tbsp butter

• 50g smoked pancetta cubes

• pinch sugar

• 1 1/2 tsp high-quality balsamic vinegar

• few sprigs of thyme, leaves removed

• black pepper, to taste

• mature cheddar cheese, grated, optional

Method

- Preheat the oven to 200 degrees celsius, fan.

- Whisk the cream and the eggs in a medium sized bowl until small bubbles begin to appear. Set aside.

- Heat the butter in a medium- sized frying pan over a medium-high heat. Add the onions and fry until soft. Reduce the heat slightly and add the vinegar and sugar, Stir to coat.

- Throw in the mushrooms and stir. Once they have softened, add in the garlic and thyme then fry for 30 seconds. Season with black pepper generously.

- Add to the cream and egg mix. In the same pan, add a bit of oil and fry the bacon. I cook them for a long time as I like them extra crispy and as much fat removed as possible. Once it's cooked, I pat it dry with kitchen paper then add this to the mix.

- Give the mixture a whisk then pour it into a circular pan. You can sprinkle the top with some mature cheddar cheese here to give it an extra boost of flavour.

- Bake for about 30 minutes or until golden and risen on the top. Remove and let it cool. I always think it tastes better the next day after being chilled. And served with ketchup of course.