What you will need:

3x Medium or Large Eggs (I prefer Free Range)

1x Teaspoon Salt

1x Teaspoon Pepper

3x Rashers Smoked (I prefer Oak Dry) Bacon

1x Cup Raw Green Broccoli

2x Tablespoon (I sometimes do 3x) Cream Cheese Full Fat – we aren’t skimping here folks.

1x splash (not a standard unit of measure here…) of whole milk.

Set a frying pan to medium heat.

Start off by adding some olive oil to a pan and frying up the bacon rashers. You don’t need to brown them, just get them to ‘almost’ done – they will cook further inside the omelette. Slice them up into small bits and place them to the side for now. Add the broccoli directly to the hot pan the bacon was in. Cook them to your taste – I enjoy blackening it up a bit, as a nice flavour to the final product. Again, set them aside as we are going to keep using the same pan.

Add 3 eggs to a bowl and the splash of whole milk. Add the salt and pepper and wisk until its a nice creamy yellow colour. Add it to the pan and don’t touch it. Let it sit at the bottom forming a nice “disk”. You will see bubbles starting to form. If you mess with it at this stage, the omelette will rip when you try and fold it.

Add the bacon and broccoli to one HALF of the side of the egg disk along with the cream cheese. Let it sit a while, checking the bottom of the egg – it should start to turn brown/tan. Fold over and heat a bit more. The cheese should become nice and melted.

Serve.