2 tbsp olive oil
200 g smoked lardons
6 eggs, lightly beaten
1 small bunch chives, snipped
100 g Brie, sliced
1 tsp red wine vinegar
1 tsp Dijon mustard
1 cucumber, halved, deseeded and sliced on the diagonal
200 g radishes, quartered
- Turn on the grill and heat 1 tsp of the oil in a small pan. Add the lardons and fry until crisp and golden. Drain on kitchen paper.
- Heat 2 tsp of the oil in a non-stick frying pan. Mix together the eggs, lardons, chives and some ground black pepper. Pour into the frying pan and cook over a low heat until semi-set, then lay the Brie on top. Grill until set and golden. Remove from the pan and cut into wedges just before serving.
- Meanwhile, mix the remaining olive oil, vinegar, mustard and seasoning in a bowl. Toss in the cucumber and radishes, and serve alongside the omelette wedges.