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Ingredients
- 2 tsp vegetable oil
- 2 x leeks, trimmed, washed and minced
- 6 x rashers rindless bacon, minced
- 2 Tbsp. minced fresh parsley
- 2 Tbsp. minced fresh basil
- 2 Tbsp. minced fresh oregano
- 6 x Large eggs, lightly beaten
- 1/2 c. lowfat milk
- 1/2 c. grated tasty cheese freshly grnd black pepper
- 4 x thick slices wholemeal or possibly grain bread, toasted
Directions
- 1. Heat oil in a wok over a medium heat. Add in leeks and bacon and stir-fry for 5 min or possibly till bacon is crisp. Transfer leek mix to a bowl. Add in parsley, basil and oregano and mix to combine. Set aside.
- 2. Place Large eggs, lowfat milk, cheese and black pepper to taste in a bowl. Whisk to combine. Pour one-quarter of the egg mix into wok and swirl so mix covers base and sides. Top with one-quarter of the leek mix and cook for 1 minute or possibly till set. Remove from wok, roll up and place on a slice of toast. Repeat with remaining mix to make 4 omelettes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 156 | |
| Calories from Fat 91 | 58% |
| Total Fat 10.13g | 13% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.06g | |
| Cholesterol 314mg | 105% |
| Sodium 122mg | 5% |
| Potassium 218mg | 6% |
| Total Carbs 5.96g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 3.0g | 2% |
| Protein 10.87g | 17% |
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