Anyone reading the heading Brunch Packed Omelette will start licking their lips. The ingredients give a hint to the amazing flavours to follow especially in only 10 minutes. The flavours of a traditional omelette but with a filling the makes it a meal in its own right. The potatoes, bacon, mushrooms and tomatoes bring colour, texture and superb taste bud tickling flavours. This dish can be served as a breakfast, brunch, lunch and dinner. I have used ham and potatoes from other meals in this recipe and it works every time.
Brunch Packed Omelette
Low in sugar and rich in protein, this breakfast recipe is perfect to make when you have a little more time at the weekend and any leftovers can be wrapped up and taken to work.
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Add to CollectionServings: 4 people
Calories: 75kcal
Ingredients
- 1 tbsp rapeseed oil
- 4 slices back bacon ham
- 200 g mushrooms sliced
- 100 g baby new potatoes cooked sliced
- 4 medium eggs free range
- 3 tbsp semi skimmed milk
- 1 large tomato diced
Instructions
- Heat the oil in a small non stick frying pan approx. 20cm diameter and fry the bacon for 2 minutes.
- Add the mushrooms and fry for 3 minutes then stir in the potatoes.
- Whisk the eggs and milk together, season and pour into the pan.
- Cook gently for 3-4 minutes loosening the edges with a spatula.
- Place under a preheated grill for 2-3 minutes, adding the tomatoes for the last 1 minute, until golden and cooked throughout.
- Cool slightly before turning out of the pan.
Notes
Ideal use of leftover potatoes and ham etc. No need to waste anything with TheRecipe.Website
Nutrition
Calories: 75kcal | Carbohydrates: 3g | Protein: 8g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 333mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g
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