Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

A DANISH Omelette is a fast and fool-proof way of making a really light and fluffy omelette. It is filled with cheese and crispy bacon and tastes amazing with some fried potatoes and a salad with a punchy mustard vinaigrette. The best way to describe it is as omelette cake because it ends up being quite thick and resembles a cake when it comes out from the oven. Give this a go and see how easy it is.

Serves 4

16 slices streaky bacon

12 eggs

2 beef tomatoes, chopped

1 tbsp. rapeseed oil

60g butter

50ml fresh cream

50g grated Edam cheese

1 tbsp. Worcestershire sauce

1 tbsp. chopped parsley

1 tbsp. chopped chives

Salt and pepper

Begin by laying the streaky bacon on a baking sheet and cooking in a preheated oven at 200oC until it has become crispy. This should take about 10 minutes, turning the bacon half way.

Beat the eggs with the cream and Worcestershire sauce and season well with salt and pepper.

Heat a large, deep non-stick pan with the oil over a medium heat. Add the butter followed by the egg mixture. Using a spatula, move the eggs to the centre of the pan, so that the edges are cooking and then being moved to the centre. Do this every minute for five minutes, until the base of the omelette has a chance to cook and brown.

Add the cheese and stir it into the surface of the omelette, as it should still be quite liquid at this stage. Place the pan into the oven at 160oC for 5 minutes to finish the cooking and set the cake completely.

Remove from the oven, and scatter the fresh chopped tomatoes on top. Season with a pinch of sea salt and scatter the chopped parsley and chives on top. Finish with the cooked slices of crispy bacon and serve cut into wedges.