Brunch Packed Omelette

Low in sugar and rich in protein, this breakfast recipe is perfect to make when you have a little more time at the weekend and any leftovers can be wrapped up and taken to work.

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Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 16 minutes
Serves 4

Nutritional Info (per portion)

Energy 215 kcal
Protein 16.6g
Fat 14.4g
of which saturates 3.6g
Carbohydrate 5.2g
of which sugars 1.5g
Fibre 1.4g
Salt 1.7g
  • Brunch Packed Omelette


  • 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

  1. 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.
  2. 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.
  3. 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.