Bacon & Egg Omelette
247 Calories, 6.2g Carbohydrates, 19.3g Protein, 16.9g Fat
- 4 Free Range Eggs
- 55g (2 pieces) Short Cut Bacon
- 10g (2 storks) Spring Onion
- 40g Mushrooms
- 2 tsp Coconut Oil
- 50g Baby Spinach
- Wisk eggs in bowl.
- Chop up bacon, mushrooms & spring onion in small pieces and cook on medium heat fry pan.
- Once cooked (crispy) add eggs and either flip when cooked or simply mix through.
- Serve on bed of baby spinach.
Add 100g (2 slices) of Rye Sourdough bread and 10g Spreadable Soft Butter to increase calories and macros.