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Photo of Egg & bacon stir-fry by WW

Egg & bacon stir-fry

4
Points® value
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
2
Difficulty
Easy
Egg and bacon, yes. But in a stir-fry? Believe us – you’ll never see breakfast in the same way again

Ingredients

Calorie controlled cooking spray

4 spray(s)

Egg, whole, raw

2 medium, raw

Bacon, fat trimmed, raw

3 rasher(s), medium

Mushrooms

80 g, small button mushrooms, halved

Cherry Tomatoes

100 g, halved

Wholemeal bread, sliced

2 slice(s), medium

Low Fat Spread

1 teaspoon(s), level

Parsley, fresh

1 tablespoon(s), to garnish

Instructions

  1. Heat a large wok or frying pan over a medium-high heat. Mist with cooking spray and heat for 20 seconds. Add the eggs and swirl to form an omelette about 20cm in diameter. Tilt the pan and, using a spatula, draw the edges of the omelette into the centre, allowing the uncooked egg to run out to the sides. Cook for 1 minute or until set underneath. Flip and cook for 30 seconds. Slide the omelette onto a board and roughly chop.
  2. Reheat the wok or frying pan over a medium-high heat. Remist with cooking spray and heat for 20 seconds. Stir-fry the bacon for 2 minutes, then add the mushrooms and stir-fry for 2 minutes. Add the tomatoes and stir-fry for 1 minute until slightly softened. Return the omelette to the wok and stir-fry for 30 seconds until hot.
  3. Toast the bread and spread with the low-fat spread. Serve the stir-fry garnished with the parsley, with the toast on the side.

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