An easy dinner dish, or as it slices into wedges beautifully, ideal for to take to work for lunch. Using zero-carb Shirataki noodles this is surprisingly light, you won't get that weighed down feeling you would with a carby pasta and egg combination. This is for one serve (but would make a dinner with salad and a lunch the next day).

Ingredients

• 1T butter
• 1 packet Shirataki noodles, drained, rinsed and bought to boil in fresh water (repeat)
• 2T olive oil
• 1 clove garlic, chopped
• 2 chopped rashers of bacon, pancetta or a chorizo sausage, sliced
• 3 lightly beaten eggs
• 2T cream
• Salt and freshly ground black pepper
• 1/4 cup freshly grated parmesan
• 2t drained capers
• 1 small courgette, finely sliced
• 1T fresh parsley or a chopped spring onion
• 3 cherry tomatoes, quartered

Method

• Melt and butter and add the oil in a small pan
• Saute the garlic, courgette and bacon until done
• Remove from pan
• Combine the eggs, cream, seasonings, capers and 1/2 the parmesan plus the noodles
• Add half this mix to the pan, top with the meat mix and cover with the remaining 'pasta' mix
• Press down firmly
• Place tomato segments on top and sprinkle with the rest of the parmesan
• Cook until set then place under grill (watch carefully)until the top is brown and set
• Top with parsley or spring onion
• Serve in wedges - hot, warm or cold

Notes

Like an omelette this is only limited by your imagination or what's in the fridge! Add fresh herbs, mushrooms, peppers, or for a cheesier result a handful of grated mozzarella instead of or as well as the parmesan.

Recipe by LCC Cook Jo - www.lowcarbcooking.co.nz