Bacon and mushroom open omelette
- Total Time
For a hearty breakfast, lunch or supper, this omelette fills the hunger gap – fast!
Calorie controlled cooking spray4 spray(s)
Bacon medallions, raw2 rasher(s)
Cherry Tomatoes4 individual
Egg, whole, raw2 medium, raw
Skimmed Milk2 tablespoons
Black pepper1 g
- 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.