4 slices unsmoked streaky bacon, rind removed
5 large egg yolks, and 3 egg whites
25g freshly grated Parmesan
10g unsalted butter
50g grated Gruyere
Heat the grill and cook the bacon until crispy on either side. Remove bacon and leave the grill on. Whisk the egg yolks with some seasoning in a large bowl using a fork. Stiffly whisk the egg whites in another bowl and fold them, in two goes, into the yolks, adding the Parmesan with the final addition.
Warm a 25cm frying pan over a low heat. Add the butter to the pan, turning the heat up, and once it melts add the omelette mixture, spreading it out with the back of a spoon.
Cook for one minute then scatter over the GruyÃ¿re and place under the grill for a further minute until the cheese is melted and the egg lightly golden.
Loosening the edges, fold the omelette in half using a spatula and halve it on to two warmed plates. Serve with the bacon on top.Reuse content