Tomato And Spring Onion Omelette

• 2 tbsp butter
• 1 tbsp olive oil
• 4 slices bacon
• 2 None spring onions, thinly sliced, green and white parts separated
• 1 clove garlic, peeled and finely sliced
• 2 None tomatoes, diced
• 6 None eggs
• 2 tbsp heavy cream
• 1/3 cup Parmesan cheese, grated
• 3 sprigs fresh parsley, coarsely chopped
• 3 sprigs fresh basil, coarsely chopped

1. Heat the butter and oil in a large skillet and fry the bacon until crisp. Remove and drain on paper towels. Saute the white part of the onions and the garlic in the hot pan. Add 1/2 the tomatoes and cook briefly. Whisk together the eggs, cream and Parmesan cheese and season to taste. Pour into the skillet, cover and cook over low heat for 10-15 mins.
2. Serve the omelette sprinkled with the remaining tomato pieces, the green parts of the spring onions, herbs and bacon.

butter, olive oil, bacon, spring onions, clove garlic, tomatoes, eggs, heavy cream, parmesan cheese, parsley, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/18325 (may not work)