Bacon & Egg Omelette

Prep time

5minutes

Cook time

10minutes

Serves 2

247 Calories, 6.2g Carbohydrates, 19.3g Protein, 16.9g Fat

Ingredients

  • 4 Free Range Eggs
  • 55g (2 pieces) Short Cut Bacon
  • 10g (2 storks) Spring Onion
  • 40g Mushrooms
  • 2 tsp Coconut Oil
  • 50g Baby Spinach

Instructions

  1. Wisk eggs in bowl.
  2. Chop up bacon, mushrooms & spring onion in small pieces and cook on medium heat fry pan.
  3. Once cooked (crispy) add eggs and either flip when cooked or simply mix through.
  4. Serve on bed of baby spinach.

Note:

Add 100g (2 slices) of Rye Sourdough bread and 10g Spreadable Soft Butter to increase calories and macros.

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