ONE-PAN BREAKFAST

The occasional fry-up is an allowable treat and with these ingredients it won’t expand your waistline. On a non-fast day, you could serve this with a thin slice of wholegrain toast.

Serves 2 Prep 10 mins Cook 7 mins l l PERSERVING 227cals

PROTEIN 15.7g CARBS 2.1g

FAT 17g FIBRE 1.3g l 1tbsp olive or rapeseed oil

l 2 rashers smoked back bacon, each rasher cut into 3-4 slices l 6-8 chestnut mushrooms (around 100g/3½oz), quartered, or halved if small

l 10 cherry tomatoes, halved

l 50g (1¾oz) young spinach

leaves

l 2 medium eggs l Freshly ground black pepper

Heat the oil in a large non-stick frying pan, add the bacon and mushrooms and fry over a medium heat for 2 minutes, or until lightly browned.

Add the tomatoes and stir-fry for a further 2 minutes, or until the tomatoes soften.

Fold in the spinach leaves and move the whole mixture to the side of the pan.

Gently crack the eggs into the cleared space, reduce the heat to low and cook for 2-3 minutes, or until they are lightly set.

Spoon the fried bacon, tomatoes and mushrooms onto two warmed plates and top with the eggs. Season with some ground black pepper and serve immediately.