Courgette and Bacon Pancake

Serves 4


250ml egg whites ( 5 large egg whites)

50ml low fat milk

1/2 tsp Herbamare herbal salt


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:

  1. Preheat oven to 180ºC/ 325ºF/ gas 3.
  2. Lightly whisk the egg whites, milk and herbal salt in a large bowl and set aside.
  3. Heat 1 teaspoon of butter in a non stick frying pan. Add the bacon and vegetables and fry for 3-5 minutes.
  4. 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.
  5. Pour the egg white mixture into the roasting tin, stirring gently.
  6. Return the tin to the oven and cook for 10 minutes. Then add the cheese slices and cook for a further 2-3 minutes.
  7. Divide the pancake between warmed serving plates.

Approximately 152kcal, 2.8g fibre and 15.2g protein per serving


Calories per serving