Egg and bacon stir-fry
8
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Stir-fry breakfast? You bet! Discover how easy it is to whip up your favourite egg, bacon, tomato and mushroom combo in a wok.
Ingredients
Egg(s)
2 medium, lightly beaten
Olive oil
2 tsp
Shortcut bacon
80 g, chopped
Mushrooms
80 g, (button), halved
Cherry tomatoes
100 g, halved
Wholegrain bread
2 slice(s), toasted
Reduced fat oil spread
2 tsp
Fresh flat-leaf parsley
1 tbs, chopped
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a wok over medium-high heat. Lightly spray with oil and heat for a few seconds. Add egg and swirl to form an omelette about 20cm in diameter. Tilt wok and, using a spatula, draw edges of omelette into the centre, allowing the uncooked egg to run out to the sides. Cook for 1 minute or until set underneath. Using an egg flip, turn and cook for 30 seconds. Slide omelette onto a board and roughly chop.
2
Reheat wok over medium-high heat. Add oil and heat for 20 seconds. Stir-fry bacon for 2 minutes or until starting to brown. Add mushrooms and stir-fry for 2 minutes. Add tomatoes and stir-fry for 1 minute or until slightly softened. Return omelette slices to wok. Stir-fry for 30 seconds or until heated through.
3
Spread toast with canola spread. Sprinkle stir-fry mixture with parsley and serve with toast.
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