Denver omelette 

Ingredients:

4 medium or 3 large eggs, lightly beaten⁠
1/2 cup red capsicum, diced⁠
1/2 cup onion, finely diced⁠
3-4 strips Meatsmith premium bacon, diced⁠
1 cup shredded tasty cheese⁠
1 tablespoon butter⁠
1 tablespoon fresh parsley, chopped
⁠Salt and pepper to taste⁠

Method: 

1. In a large pan, cook the bacon over medium heat until crispy.⁠
2. Add the diced red capsicum and onion. Cook them over medium heat until they are tender, about 5-7 minutes. Remove the bacon, capsicum and onion from the pan and set aside.⁠
3. In the same pan, melt the butter over medium-low heat. Pour the beaten eggs into the skillet. Let them cook for a minute or until the edges start to set.⁠
4. Sprinkle the cooked bacon, capsicum, and onion evenly over the eggs. Then, add the shredded cheddar cheese and half of fresh chopped parsley on top. Cook for another minute or until the cheese starts to melt.⁠
5. Using a spatula, fold one side of the omelette over to form a half-moon shape. Cook for an additional 1-2 minutes until the cheese is completely melted and the omelette is cooked to your desired level of doneness.⁠
6. Carefully transfer the omelette to a serving plate. Garnish with the remaining half tablespoon of chopped parsley. Season with salt and pepper to taste.⁠
7. Serve the Denver Omelette hot and enjoy it as a delicious breakfast or brunch!