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22 August 2014,12:48 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
10 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Break the eggs into a bowl. Add the corn flour and stock or water and beat well.
  • Heat a lightly oiled frying pan and pour a quarter of the egg mixture into the pan, tipping it to spread it out to a thin, even layer.
  • Cook the omelette gently to avoid it colouring too much or becoming bubbly and crisp. When cooked, remove from the pan and make a further 3 omelettes in the same way.
  • Stack them between sheets of greaseproof paper, then cool and chill.
  • When ready to serve, toss the shredded salad vegetables together with the dressing. Spread half of each omelette with hummus, top with the salad vegetables and chopped bacon and fold in half.
  • Drizzle the rest of the dressing over the filled omelettes before serving.


  • 6 eggs
  • 2 tablespoon corn flour
  • 2 tablespoon stock or water
  • 150 grams shredded salad vegetables, such as crisp lettuce, carrot, celery, spring onion and peppers
  • 6 tablespoon chilli salad dressing
  • 6tablespoon hummus
  • 6 crisply cooked bacon rashers, chopped
  • Salt and ground black pepper

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