Scrambled Eggs Bacon & Tomato

Scrambled Eggs Bacon & Tomato

This dish will keep you feeling full for hours & is so tasty. You can have it on the table within 15 minutes so there's no excuse for not having a great hot breakfast.

CAL P/SERVE
289
kJ P/SERVE
1210
FAT P/SERVE
11.5g
CARBS P/SERVE
23.4g
PROTEIN P/SERVE
21.5g
SUGAR P/SERVE
4.6g
SODIUM P/SERVE
615g
FAT
%
5.1%
ENERGY RDI%
13.9%

Make sure you use short cut bacon, all fat removed. If you have opened a packet of short cut bacon you can always freeze the uncooked leftover bacon for another day. If you don't eat tomatoes then substitute with sauteed mushrooms.

Ingredients

  • 2 eggs
  • 2 egg whites
  • 1/4 cup low fat milk
  • 2 slices short cut bacon, all fat removed
  • 6 cherry tomatoes, halved
  • 2 slices multigrain toast
  • Chives (optional)
  • Salt & pepper to taste
  • Cooking spray

Method

  1. In a mixing bowl place eggs, milk chives and season with salt & pepper. Mix with a fork or whisk.
  2. Heat a non-stick fry-pan, spray with cooking spray and cook bacon to your liking. Add cherry tomatoes which have been halved, place face down. Only cook for a minute.
  3. Whilst this is cooking toast your bread. Take off bacon and tomatoes and place on plate with your toast.
  4. Heat a small non-stick fry pan sprayed with cooking spray and place egg mixture. With a spatula, slowly move mixture around so egg cooks to your liking.
  5. Serve on toast with your bacon and tomato. Option to add chutney or sauce if desired.

Nutrition Table

Servings: 2 Serving size:223g
Average Serve Average 100g
Energy 1210 kJ 544 kJ
  289 Cal 130 Cal
Protein 21.5 g 9.6 g
Fat, total 11.5 g 5.1 g
- Saturated 4.0 g 1.8 g
Carbohydrate 23.4 g 10.5 g
- Sugars 4.6 g 2.1 g
Sodium 615 mg 276 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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