Method

• 1.
  Heat a large frypan over high heat. Add bacon and cook for 5 minutes or until starting to brown, stirring occasionally. Add spring onion and garlic. Cook 1 minute or until soft. Add rice and peas, then cook for 2 minutes or until rice is heated through. Remove from heat and set aside, partially covered with a lid.
• 2.
  For omelettes, in a bowl add eggs, milk, and herbs. Season. Whisk to combine. Heat 15g butter in a 20cm non-stick frypan over medium-high heat.
• 3.
  When it starts to foam, add one-quarter of the egg mixture and shake pan to distribute, gently stirring with a rubber spatula. As egg begins to cook at the edges, use spatula to draw cooked egg in towards the centre, allowing uncooked egg to run out towards the edge. After 30 seconds, the egg should be just set but still soft.

• 4.
  Add ¼ fried rice mixture down the centre of the egg, using the spatula to fold one side of the omelette over the filling.
• 5.
  Slide omelette onto plate. Repeat to make four omelettes. To serve, scatter with feta.