Breakfast omelette with bacon, leek and Brussels sprouts

Ingredients for 3 servings:

• 5 eggs
• 50 g bacon, diced
• 50 g spring onion(s), cut into thin rings
• 100 g Brussels sprouts, halved
• 100 ml whipped cream, alternatively whole milk
• 50 g Parmesan, finely grated
• 1 handful of parsley, washed, finely chopped
• e.g. salt and pepper
• n. B. Paprika powder, sweet

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

a delicious breakfast from the leftover kitchen

Fry the bacon in a hot pan. Add the spring onion rings and the halved Brussels sprouts and cook, stirring frequently, until everything begins to brown. Meanwhile, whisk the eggs with the Parmesan cheese, parsley, cream, and seasoning. Pour this mixture into the pan. Preheat the oven to 180°C (top/bottom heat) and place the pan on the middle shelf. It will take about 15-20 minutes for the egg mixture to set and brown lightly. Then turn the omelet out onto a platter and serve.