Serves: 4
Ingredients
- 1 tbsp rapeseed oil
- 4 slices unsmoked back bacon or ham, trimmed and chopped
- 200 g mushrooms, sliced
- 100 g cooked or leftover baby new potatoes, thickly sliced
- 4 medium eggs, beaten
- 3 tbsp semi-skimmed milk
- 1 pieces tomato, diced
Method
Heat the oil in a small non stick frying pan approx. 20cm diameter and fry the bacon for 2 minutes. Add the mushrooms and fry for 3 minutes then stir in the potatoes.
Whisk the eggs and milk together, season and pour into the pan. Cook gently for 3-4 minutes loosening the edges with a spatula. Place under a preheated grill for 2-3 minutes, adding the tomatoes for the last 1 minute, until golden and cooked throughout.
Cool slightly before turning out of the pan.
Cook’s tips:
Allow to chill before cutting into wedges for a great breakfast! Omit the bacon for a vegetarian option and sprinkle over 50g grated cheese, e.g. Cheddar. Great for using up leftover cooked potatoes.
Nutritional information
Nutrient Per portion Per 100g
Calories (kcal) 215 109
Protein/g 16.6 8.4
Fat/g 14.4 7.3
Of which saturated fat/g 3.6 1.8
Carbohydrate/g 5.2 2.6
Of which sugars/g 1.5 0.8
Salt/g 1.68 0.85
Sodium equivalent/mg 670 338
Fibre/g 1.4 0.7
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