- 1 tbsp rapeseed oil
- 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 tbsp semi-skimmed milk
- 1 tomato, diced
How to make it
Heat the oil in a small non stick frying pan approx. 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 3-4 minutes loosening the edges with a spatula. Place under a
preheated grill for 2-3 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. Great for using up leftover cooked potatoes.