Courgette and Bacon Pancake
Serves 4
Ingredients:
250ml egg whites ( 5 large egg whites)
50ml low fat milk
1/2 tsp Herbamare herbal salt
Butter
140g bacon medallions, thinly sliced
4 courgettes, finely chopped
1 leek, finely chopped
1 red pepper, finely chopped
4 low fat Cheddar slices
How to prepare:
- Preheat oven to 180ºC/ 325ºF/ gas 3.
- Lightly whisk the egg whites, milk and herbal salt in a large bowl and set aside.
- Heat 1 teaspoon of butter in a non stick frying pan. Add the bacon and vegetables and fry for 3-5 minutes.
- Place 2 teaspoons of butter in a 41cm x 24cm (16 inch x 9 inch) roasting tin and put it in the oven to melt. When the butter has just melted, tip the cooked bacon and vegetables into the roasting tin.
- Pour the egg white mixture into the roasting tin, stirring gently.
- Return the tin to the oven and cook for 10 minutes. Then add the cheese slices and cook for a further 2-3 minutes.
- Divide the pancake between warmed serving plates.
Approximately 152kcal, 2.8g fibre and 15.2g protein per serving
Calories per serving