I was planning to propose Jane Asher’s Chicken in Pumpkin as the Recipe of the Month for November as it seemed super autumnal. But, if you have read the post about it, you’ll know why I’ve switched.
It was Mr R who suggested I make Diana’s recipe the R.O.M. and he speaks sense.
I am a big fan of Diana’s and a big fan of this omelette which was featured in her X-Cel Diet cookbook too.
I often have it for a Saturday breakfast to set me up for the day. I don’t think I ever would have thought of putting beans in an omelette myself, but my it is GOOD.
I think it would also be a great work night dinner, especially if you want to go the way of Elizabeth David.
It would be easy to make this veggie by leaving out the bacon. You can adapt it too, of course. I like bunging in some sautéed red onions if I don’t have any bacon.
Julia Child would probably be horrified at the overcooking I do of omelettes, but I like ’em like that!
Diana Dors’ Breakfast Bean Omelette
- 2 eggs, size 4 (medium)
- 2 tbsp water
- 1 rasher (strip or slice) streaky bacon, rind removed and chopped
- 2 oz. (50g) baked beans in tomato sauce, warmed
Beat the eggs with the water and salt and pepper to taste. Fry the bacon in a nonstick omelette pan until crispy. Add the egg mixture and, using a fork, stir the mixture over a high heat until almost cooked.
When the omelette is almost set, spoon the beans on one side of it. Fold the remaining half over the beans to seal. Transfer to a warmed plate to serve.
The recipe serves one, contains 4g of fiber and 240 calories.
Thanks Diana, I love your omelette and only 240 calories!
If you make Diana’s omelette do take a pic and send it over – get in touch via the Contact Page. I am collecting photos by blog readers of their movie star dishes and they will be in a post soon!