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.
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.
Servings 4 people
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.1 tbsp rapeseed oil, 4 slices back bacon
- Add the mushrooms and fry for 3 minutes then stir in the potatoes.200 g mushrooms, 100 g baby new potatoes
- Whisk the eggs and milk together, season and pour into the pan.4 medium eggs, 3 tbsp semi skimmed milk
- 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.1 large tomato
- 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