Bacon and Brie Omelette, sliced into wedges, with summer salad

• olive oil↗2 ст. л. tbsp
• smoked lardon↗200г g
• eggs↗6

  lightly beaten

• small bunch of spring onions

  sliced

• brie↗100г g

  sliced

• red wine vinegar↗1 ч. л. tsp
• Dijon mustard↗1 ч. л. tsp
• cucumber↗1

  cut in half, seeded removed, sliced into diagonal pieces

• radish↗200г g

  quartered

Step-by-step instructions

1. 1

   Turn on the grill and heat 1 tsp of oil in a small pan. Add the lardons and fry until they become crisp and golden. Transfer them to a paper towel to drain excess fat.

2. 2

   In another non‑stick pan heat 2 tsp of oil. In a bowl whisk the eggs, add the fried lardons, sliced spring onions and a pinch of ground black pepper. Pour the mixture into the pan, cook over low heat until it sets around the edges. Top with sliced brie, place under the grill to finish until the omelette is set and the cheese melts, forming a golden crust. Remove from the pan and cut into wedges just before serving.

3. 3

   While the omelette cooks, in a large bowl combine the remaining olive oil, red wine vinegar, Dijon mustard, salt and pepper. Add the cucumber sliced diagonally and the quartered radishes, mix well. Serve the salad alongside the omelette wedges.