- 1 tbsp olive oil
- 50 g bacon lardons or 4 bacon strips chopped
- 1 medium potato boiled and diced
- 1 small courgette/zucchini cut into ½" dice
- 4 eggs
- 2 tbsp whole milk
- 1 spring onion sliced
- salt to taste
Prepare all ingredients.
Heat 1 tbsp of olive oil in a medium sized pan and cook bacon for 5 minutes until most of the fat has been rendered and they are slightly crispy.
Remove bacon on a paper towel lined plate and set aside. Brown diced potato and courgettes with a pinch of salt until golden.
While potatoes and courgettes are cooking whisk eggs, milk and salt in a small bowl.
Pour the egg mixture into the pan, add bacon bits and sliced spring onion. Turn the heat to low and cover with a lid for 5-7 minutes until eggs are set. Serve with a green salad.
Calories: 381kcal | Carbohydrates: 18g | Protein: 19g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 345mg | Sodium: 316mg | Potassium: 886mg | Fiber: 4g | Sugar: 4g | Vitamin A: 731IU | Vitamin C: 31mg | Calcium: 114mg | Iron: 5mg