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Photo of Bacon, leek & potato omelette by WW

Bacon, leek & potato omelette

4
Points® value
Total Time
15 min
Prep
10 min
Cook
5 min
Serves
2
Difficulty
Easy
Just the thing for making the most of leftover cooked potatoes. This omelette is so tasty – enjoy it for breakfast, brunch or a light meal.

Ingredients

Calorie controlled cooking spray

5 spray(s)

Bacon medallions, raw

2 rasher(s)

Leek

1 medium, thinly sliced

Potatoes, Raw

250 g, cooked ,chopped

Egg, whole, raw

4 medium, raw

Skimmed Milk

2 tablespoon(s)

Instructions

  1. Spray a nonstick frying pan 3 times with low fat cooking spray. Add the bacon and cook over a medium heat for 1-2 minutes, then add the leek and potato and cook gently until the leek is tender and the potato is lightly browned – about 5 minutes. Remove from the frying pan.
  2. Beat the eggs and milk together, pour into the frying pan and cook over a medium heat. As the omelette cooks, bring the set egg towards the centre of the pan with a wooden spatula, so that the raw egg flows over the surface to cook. When almost set, scatter the potato mixture over the surface. Season with salt and pepper. Cook for another minute or so, then cut in half and serve.

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