CROFTERS OMELETTE
| 6 medium | Eggs |
| Salt and pepper | |
| 3 tbsp | Parsley, chopped |
| 1 medium | Onion, sliced |
| 2 tbsp | Oil |
| ¾ oz | Butter |
| 2 rashers | Smoked bacon, chopped |
| 5 oz | Black pudding, cubed or thinly sliced |
| 5 oz | Course breakfast sausage, chopped |
| 5 oz | Small open mushrooms, peeled |
| 1½ oz | Cheese, grated |
| Beat together the eggs, season to taste, and parsley. |
| Fry the onion in the oil and butter, in a large deep frying pan, for 2 minutes. Add the bacon, black pudding and sausage and fry for a further 3 minutes. Add the mushrooms and fry for a further 2 minutes, turning the mushrooms once. |
| Pour in the egg mixture and cook over a moderate heat, tipping the pan slightly to allow the uncooked egg to run to the edge of the pan as the centre of the omelette begins to cook. Once the omelette has just set, sprinkle the surface with cheese and brown the top under a preheated grill. |