Scrambled Eggs Bacon & Tomato
CAL P/SERVE
289
kJ P/SERVE
1210
FAT P/SERVE
11.5g
SODIUM P/SERVE
615g
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
- In a mixing bowl place eggs, milk chives and season with salt & pepper. Mix with a fork or whisk.
- 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.
- Whilst this is cooking toast your bread. Take off bacon and tomatoes and place on plate with your toast.
- 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.
- 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 |
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