 Preparation Time |
10mins
|
 Cooking Time |
20mins
|
 Level |
Easy
|
 Serves |
2
|
|
Bites
|
1.5
|
Low cal spray
10-15 Skinny Asparagus spears
Sea salt & freshly ground black pepper
2 slices Wholemeal bread
4 tsp Low fat spread
3 Eggs
1 tbsp Milk
2 slices Bacon, fat removed
30g Reduced fat cheddar
Preheat oven to 180°C.
Layer the asparagus on a baking sheet, spray with some low cal oil and season.
Cook in the oven for 5-8 minutes or until asparagus is lightly roasted. Set aside.
Meanwhile, whisk the eggs, milk and 2 tsp of low fat spread in a bowl.
Add the eggs to a non stick frying pan over medium heat.
Allow to cook for 4-5 mins, stirring as it cooks. Remove from pan and set aside.
Place your bacon on a grill and cook for 5-6 mins until crispy. Remove and cut into small pieces.
While the bacon cooks, toast your bread and spread 1 tsp of low fat spread over each.
Top the toasts with the scrambled eggs, bacon & cheese, then 4-5 pieces of the roasted asparagus.
Serve immediately.
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