SERVES 1
320
calories per serving
Ingredients
• 1 sweet potato weighing 200g/7oz
• 1 slice lean, back bacon/Canadian bacon
• 50g/2oz fresh peas
• 60ml/¼ cup low fat cream
• ½ free range egg
• 1 tsp grated Parmesan cheese
• Low cal cooking oil spray
• Salt & pepper to taste
Method
1 Peel the sweet potato and use the shredder blade to turn into spiralized potato noodles.
2 Cook the noodles in salted boiling water for 1-1 ½ minutes. Drain and put to one side.
3 Gently heat a large non-stick frying pan on the hob with a little low cal spray and cook the bacon for a couple of minutes. When it’s ready remove from the pan and finely slice.
4 Add the noodles, peas & chopped bacon and move about the pan for 3-4 minutes or until everything is piping hot (add a splash of water to the pan if you need to loosen it up).
5 In a cup gently beat together the cream, egg and Parmesan cheese. Pour this into the pan and combine everything over a gentle heat (this only needs 30 sec-1 min, you don’t want scrambled egg).
6 Tip into a bowl, season with black pepper and serve.
CHEFS NOTE
Frozen peas are fine to use too. Just cook for a minute or two in boiling water before adding to the pan with the potato noodles.