Scrambled Eggs Bacon & Tomato
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.
2
Serves
289
Calories
21.5g
Protein
223g
Serving Size
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
- 1In a mixing bowl place eggs, milk chives and season with salt & pepper. Mix with a fork or whisk.
- 2Heat 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.
- 3Whilst this is cooking toast your bread. Take off bacon and tomatoes and place on plate with your toast.
- 4Heat 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.
- 5Serve on toast with your bacon and tomato. Option to add chutney or sauce if desired.