Bacon, bean and spinach omelette
4 slice(s), (4 x 25g slices)
Grated parmesan cheese
Butter beans, canned, drained and rinsed
1 can(s), 400g size can
Baby spinach leaves
Reduced-fat ricotta cheese
1 x 3 second spray(s)
- 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.