Servings: 4 · Prep Time: 10 mins · Cooking Time: 15 mins
Total Time: 25 mins
We've used two delicious medallions of bacon in this recipe but if you're not a fan, or are simply looking to make this a vegetarian dish, then skip this ingredient. When it comes to buying bacon, Steve and his family always tries to use organic and natural bacon medallions from their local butchers. If you are travelling, then in the supermarket, head for the meat counter and not the packaged food aisle. This way we know that it's coming from the right sources and that the food we're eating hasn't been processed, pumped or filled with other toxic ingredients.
- Olive oil (1 tbsp)
- Ghee (1 tbsp)
- Cauliflower (1 small)
- Bacon medallions (Two slices)
- Chilli flakes (1 tbsp)
- Cumin seeds (1 tbsp)
- Flax seeds (2 tbsp)
- Gruyere cheese (100g, grated)
- Salt (1 pinch)
- Pepper (1/2 tsp)
- Fresh salad leaves (120g)
- Avocado oil (1 tbsp)
- Fresh blackberries (1 handful)
Begin by preheating your oven to gas mark 4 (180 degrees Celsius) and oiling a non-stick pan with
extra virgin olive oil.
Place your bacon medallions under a grill and cook on medium heat whilst you prep your omelette.
Cut your small cauliflower into florets and half lengthways. Once done, pop the cauliflower into the
pan and heat on medium heat. Cook until slightly golden. Once golden, add 1 tablespoon of ghee to
the pan and continue to cook until your cauliflower is soft. Once your cauliflower has cooked, add
the cumin and flax seeds to the pan and fry for 1 minute (try not to burn them).
In a bowl, whisk together the eggs with the chilli flakes, salt and pepper. Add the grated cheese and
bacon (cut into pieces) to the pan (covering evenly) and pour in your egg mix. Cook on medium
heat until the base starts to firm up and then place the pan into the middle of the oven to cook for
Once cooked, remove from the oven and leave to cool for a few minutes before serving with your
cauliflower and bacon omelette.jpg