4 slices unsmoked back bacon or ham, trimmed and chopped
200g mushrooms, sliced
100g cooked or leftover baby new potatoes, thickly sliced
4 medium eggs, beaten
3 tablespoons semi-skimmed milk
1 tomato, diced
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Method Prep:10min › Cook:12min › Ready in:22min
Heat the oil in a small non stick frying pan approximately 20cm diameter and fry the bacon for 2 minutes. Add the mushrooms and fry for 3 minutes then stir in the potatoes
Whisk the eggs and milk together, season and pour into the pan. Cook gently for 3 to 4 minutes loosening the edges with a spatula. Place under a preheated grill for 2 to 3 minutes, adding the tomatoes for the last 1 minute, until golden and cooked throughout.
Cool slightly before turning out of the pan.
Allow to chill before cutting into wedges for a great breakfast! Omit the bacon for a vegetarian option and sprinkle over 50g grated cheese, e.g. Cheddar.