Cheddar Bacon Omelette recipe

Keep the heat steady so the bacon renders its fat without scorching; it should look browned and a little curled, not dark and bitter. Drain it briefly on kitchen paper so the omelette stays crisp rather than greasy.

Beat only until the yolks and whites are evenly combined, with no streaks of clear white left. Over-beating can make the filling a bit foamy and less tender.

When the butter foams, swirl it to coat the base in a thin glossy film, then add the eggs straight away before it browns. If the pan is too hot, the edges will set raggedly and the centre will cook unevenly.

Leave the surface slightly soft and shiny before adding the filling; that way the toppings nestle in without sinking straight to the bottom. Scatter the bacon and cheese over one half rather than the full surface to make folding easier.

Use a spatula to lift the far edge over in one confident motion, then lower the heat so the centre warms gently. Avoid pressing it flat, which squeezes out the filling and makes the omelette tough.

Let it rest on the plate for a few seconds after sliding it out, as the residual heat finishes the centre and softens the cheese. Serve at once so the exterior stays tender rather than rubbery.