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French Omlette for One

2 streaky rashers
1 med potato
1 small onion
3 eggs
2 oz cheese
salt and pepper
1 tablespoon olive oil

Chop the rashers and cook in the pan in the oil until the fat starts to run.
Peel and chop the potato and the onion and continue to cook in the pan until they soften.
Beat the eggs with the cheese, salt and pepper.
Add to the pan, stirring a little to make sure it all cooks through.
Slip onto a plate and eat.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef