Bacon, Sun-Dried Tomato & Halloumi Egg Flip
Bacon, Sun-Dried Tomato & Halloumi Egg Flip
Rate this RecipeEquipment
- Large pot
- Wooden spoon
- Sharp Knife
- Chopping Board
- Measuring Cups and Spoons
- Tongs (for removing chicken)
Ingredients
- 1 tortilla medium/large
- 2–3 bacon rashers finely chopped
- 1/3 cup sun-dried tomatoes chopped
- 1 tablespoon sweet chilli sauce optional
- 3–4 slices halloumi cheese
- 1/2 cup baby spinach chopped
- 2–3 eggs lightly whisked
- sea salt & cracked black pepper
- 1/2 cup mozzarella cheese or tasty cheese, grated
- 1/4 lemon
Instructions
- Place a large frying pan (one that is about the size of the tortilla) over medium heat. Add the bacon and cook for 2–4 minutes until crispy. Stir through the sun-dried tomatoes and sweet chilli sauce, if desired, then flatten out. Place the halloumi slices on one side of the pan and top with the spinach. Season the eggs with salt and pepper, then pour them into the pan.
- Place the tortilla on top of the eggs, then flip the tortilla over with a spatula or dinner plate, so that the tomato is facing up. Slip it back into the frying pan.
- Add the grated cheese. Place the lid on and let the cheese melt for 2 minutes. Squeeze over the lemon juice, then fold the tortilla in half and remove from the pan. Slice into wedges and enjoy.
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