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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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Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Breakfast-Brunch
Prep Time:
5
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
15
minutes
minutes
Servings:
4
people
Calories:
75
kcal
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Ingredients
Metric
Imperial
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:
75
kcal
|
Carbohydrates:
3
g
|
Protein:
8
g
|
Fat:
4
g
|
Saturated Fat:
0.4
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
20
mg
|
Sodium:
333
mg
|
Potassium:
177
mg
|
Fiber:
1
g
|
Sugar:
2
g