Bacon, bean and spinach omelette

Name: Bacon, bean and spinach omelette
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Ingredients: 4 slice(s) Hans 98% Fat Free Short Cut Bacon (56g); 8 medium egg(s); 1 tbs olive oil; 2 tbs grated parmesan cheese; 1 can(s), 400g size can butter beans, canned, drained and rinsed; 100 g baby spinach leaves; 80 g reduced-fat ricotta cheese; 1 x 3 second spray(s) oil spray

SmartPoints® value per serving

Total Time

10 min

Prep

5 min

Cook

5 min

Serves

Difficulty

Moderate

Ready in just 10 minutes, this is an ideal breakfast if you are rushing in the morning!

Ingredients

Hans 98% Fat Free Short Cut Bacon

4 slice(s), (56g)

egg(s)

8 medium

olive oil

1 tbs

grated parmesan cheese

2 tbs

butter beans, canned, drained and rinsed

1 can(s), 400g size can

baby spinach leaves

100 g

reduced-fat ricotta cheese

80 g

oil spray

1 x 3 second spray(s)

Instructions

Lightly spray a medium non-stick frying pan with oil and heat over high heat. Cook the bacon for 2 minutes or until browned. Thinly slice the bacon and set aside. Wipe the pan with paper towel.
Meanwhile, beat the eggs and ⅓ cup (80ml) water in a large jug until smooth. Season with salt and pepper.
Heat 1 teaspoon of oil in the pan over high heat. Pour in one quarter of the egg mixture to cover the base. Use a wooden spoon to draw the cooked egg back from edge of pan to allow uncooked egg to run underneath. Cook for 1 minute or until set. Scatter one quarter of the parmesan, beans, bacon, spinach and ricotta over half the omelette. Flip the other half over to cover the filling. Transfer to a plate. Repeat with remaining ingredients to make another 3 omelettes.

Bacon, bean and spinach omelette

Ingredients

Instructions

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