Do you ever find yourself wanting to try something new for breakfast that won't take too long in the kitchen? Well, we have just the thing - omelette bruschetta! This delicious and simple dish combines creamy eggs with flavorful toppings to create a breakfast-dinner hybrid that's sure to be a hit. With its light yet filling texture and easy-to-follow instructions, omelette bruschetta is perfect for those hurried mornings when time is of the essence. So why not give it a shot today and switch up your morning routine?
- 4 eggs, large
- 2 slices sourdough bread
- 2 cups Greek yogurt
- 4 slices bacon, chopped
- 1/2 pc leek, sliced
- 1 clove garlic, minced
4 tbs olive oil
1⁄2 tsp salt
1/4 tsp black pepper
Whisk the eggs with the Greek yogurt in a large mixing bowl. Season with salt and pepper and add the bacon.
Heat 2 tablespoons of olive oil in a non-stick pan and sauté the leeks for 2 minutes. Add the eggs and cook with a closed lid, for 1-2 minutes on each side.
Brush the bread slices with the remaining olive oil and slightly toast in a dry pan.
- Divide the omelette on the bread slices and serve hot.
Products used in this Recipe: