More time at home? More time to make breakfast SUPER EXCITING! Serves 2INGREDIENTS2 slices white bread 2 tsp margarine onion, finely chopped 2 strips bacon, diced 1 clove garlic, crushed6 mushrooms, chopped1 small tomato, finely chopped 1 tbsp NESTL Cremora Original2 large eggsSalt and pepper, to season cup grated reduced-fat cheeseServing suggestion: avocado, sliced thinlyChopped fresh chivesChutney and mayo mixMETHOD1. Heat a large pan over a medium heat.2. Cut a large rectangle out of each bread slice against the crusts.3. Generously spread margarine over the crusts and inside squares on both sides. Melt the remaining margarine in the pan. 4. Saut the onion and bacon in the margarine for about 4 minutes. Add the garlic and mushrooms and saut for another 2-3 minutes. Add the tomato and cook for another minute, stirring occasionally. 5. In the meantime, add the Cremora Original to the eggs and whisk until blended. This will ensure a super creamy egg. Season with salt and pepper. 6. Shape the vegetable-and-bacon mixture into two rectangles in the pan and place the bread crusts over them, encasing the mixture. Lower the heat to low. 7. Slowly pour the egg mixture into the bread rectangles and over the vegetable-and-bacon mixture and allow to cook for about 2-3 minutes, until the egg has set at the bottom. Sprinkle the grated cheese over the egg, cover with the cut-out rectangles of bread and flip them over carefully. 8. Allow to cook on the other side for about 2-3 minutes. 9. Use a spatula to transfer the cheesy omelette toasties to two plates. Fan a avocado over each toastie, sprinkle with chopped chives and serve with a chutney mayo dip. ENJOY immediately while still warm.Planning to try this?If yes, please share your pictures with us on the Foodies Of SA Group on Facebook https://www.facebook.com/groups/301933683643677/