Bacon Jam Omelette with Cheddar

Bacon Jam Omelette with Cheddar

Elevate your brunch with a humble omelette from Elizabeth’s Kitchen Diary. A culinary masterpiece that requires little more than a few simple ingredients and a dash of flair. Perfectly paired with Barefoot Merlot.


  • 3 free-range eggs
  • 2 tsp butter
  • 30 grams cheddar cheese grated
  • 1 tbsp bacon jam
  • 1 tbsp spring onions
  • Salt to taste
  • Ground white pepper to taste


  1. Heat 2 tsp butter in a non-stick pan over medium-high heat.
  2. Whisk 3 free-range eggs with a fork.
  3. Pour the eggs into the hot butter and swirl the pan over the heat until the eggs begin to set. Do not stir with a spatula (you’re not making scrambled eggs!).
  4. Season with ground white pepper and Shetland sea salt, and continue to swirl the pan over the heat.
  5. Sprinkle 30 grams cheddar cheese down the centre of the omelette. The egg will still be loose.
  6. Spoon over 1 tbsp bacon jam.
  7. Add 1 tbsp spring onions, finely sliced.
  8. When the egg is still slightly loose, fold over the sides of the omelette and serve immediately alongside a glass of Barefoot Merlot.