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  • Serves 4
  • UNITS: 1 per serving
  • FAT POINTS: 2 per serving (using 'free' egg)
  • CALORIES: 240 per serving
  • 6 medium eggs
  • 1 red onion, thinly sliced
  • 4oz.113g lean bacon, chopped (visible fat removed)
  • 4oz/113g potato, cooked and chopped
  • Handful of fresh spinach leaves, roughly chopped
  • Salt and black pepper
  1. Brown the bacon pieces in a non-stick pan for 3 minutes and remove any excess fat from the pan
  2. Add the chopped potato and spinach, cook for a further minute
  3. Beat the eggs with a pinch of salt and black pepper
  4. Pour the eggs over the pan and cook over a moderate heat for 3-4 minutes until the underside is set.
  5. Put the pan under a pre-heated grill and cook until the top of the tortilla is golden.
  6. Cut into 4 wedges and serve immediately with a fresh green salad.
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