Egg & bacon stir-fry
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Egg and bacon, yes. But in a stir-fry? Believe us – you’ll never see breakfast in the same way again
Ingredients
Calorie controlled cooking spray
4 spray(s)
Egg, whole, raw
2 medium, raw
Bacon, fat trimmed, raw
3 rasher(s), medium
Mushrooms
80 g, small button mushrooms, halved
Cherry Tomatoes
100 g, halved
Wholemeal bread, sliced
2 slice(s), medium
Low Fat Spread
1 teaspoon(s), level
Parsley, fresh
1 tablespoon(s), to garnish
Instructions
1
Heat a large wok or frying pan over a medium-high heat. Mist with cooking spray and heat for 20 seconds. Add the eggs and swirl to form an omelette about 20cm in diameter. Tilt the pan and, using a spatula, draw the edges of the omelette into the centre, allowing the uncooked egg to run out to the sides. Cook for 1 minute or until set underneath. Flip and cook for 30 seconds. Slide the omelette onto a board and roughly chop.
2
Reheat the wok or frying pan over a medium-high heat. Remist with cooking spray and heat for 20 seconds. Stir-fry the bacon for 2 minutes, then add the mushrooms and stir-fry for 2 minutes. Add the tomatoes and stir-fry for 1 minute until slightly softened. Return the omelette to the wok and stir-fry for 30 seconds until hot.
3
Toast the bread and spread with the low-fat spread. Serve the stir-fry garnished with the parsley, with the toast on the side.
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