Weekend Breakfasts are rapidly turning into Brunches with a small baby in the house so something nice & filling when you’re starving is required! This is super speedy to throw together & only 6pp all in or 3pp on F&H!  

 1 Shallot diced

6/8 Mushrooms finely sliced

2 Bacon Medallions chopped 

40g Reduced Fat Cheddar

1 Egg & 2 Egg Whites

Tiny splash of Skimmed Milk

Sprayoil

Salt & Black Pepper

Fresh Parsley Chopped 

Lightly fry Bacon Pieces until nicely browned in sprayoil about 6 minutes. Remove from pan & set aside in a bowl. Lightly fry the Mushrooms & Shallot about 5 mins add to the bowl with the Bacon. In a seperate bowl whisk your Egg & 2 Egg Whites with a splash of Skimmed Milk & Season well with Salt & Pepper. Pour into the pan & fry until Eggs are cooked to your liking while scrambling them slightly for a few seconds. This only takes a minute or two. Make sure you use a spatula to ease sides of the omelette away from the pan. Meanwhile mix the Cheese & Parsley into the Bacon Mushroom & add this to half your Omelette. You can fold over the Omelette & eat it now but I usually go the extra mile &  place it under a hot grill for a minute to melt the Cheddar before folding it, trust me it’s worth the extra step to get that oozing melted cheese! Very carefully remove the Omelette from the pan onto your serving plate & Enjoy!