Bacon and mushroom open omelette

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For a hearty breakfast, lunch or supper, this omelette fills the hunger gap – fast!

  • 4 spray(s) Calorie controlled cooking spray
  • 2 rasher(s) Bacon medallions, raw
  • 100 g Mushrooms
  • 4 individual Cherry Tomatoes
  • 2 medium, raw Egg, whole, raw
  • 2 tablespoons Skimmed Milk
  • 1 pinch Salt
  • 1 g Black pepper

Spray a non-stick frying pan with calorie-controlled cooking spray. Add the bacon and cook over a medium-high heat for 3-4 minutes, until crisp. Remove from the pan. Add the mushrooms to the pan and cook for 3-4 minutes, until tender, adding a splash of water if necessary. Remove from the pan and mix with the bacon and cherry tomatoes.

Preheat the grill.

Wipe out the frying pan with kitchen paper and spray once more with calorie-controlled cooking spray. Place over a medium heat.

Beat the eggs and milk together and pour into the frying pan. Cook over a medium heat for 1-2 minutes. When almost set, scatter the bacon, mushrooms and tomatoes over the surface. Season with a little salt and black pepper, then grill the surface for a few moments, until set. Serve at once.

Start eating better than ever!