Directions
- 1Crack the eggs into a bowl.
- 2Add cottage cheese to the eggs.
- 3Add pesto to the egg mixture.
- 4Add chopped crispy bacon to the mixture.
- 5Whisk all the ingredients together.
- 6Pour the mixture into a lined baking dish.
- 7Scoop cream cheese into a bowl.
- 8Add pesto to the cream cheese.
- 9Mix the pesto and cream cheese until combined.
- 10Cut the baked egg frittata into equal portions.
- 11Place the bottom halves of the bagels in a baking dish.
- 12Place a portion of the egg frittata on each bagel half.
- 13Place a slice of mozzarella cheese on top of the egg frittata.
- 14Add sliced tomatoes on top of the cheese.
- 15Spread the pesto cream cheese on the top half of each bagel.
- 16Place the top halves of the bagels on top of the filled bottom halves.
- 17Spray the bagels with olive oil and put them back into the oven for 3 minutes.
- 18Wrap each bagel in baking paper for storage.
- 19Label each wrapped bagel with its contents.
Ingredients
- 4 bagels
- 8 eggs
- 6 rashers streaky bacon
- 100 g fat free cottage cheese
- 1 tbsp low fat pesto
- 4 slices mozzarella cheese
- 2 tomatoes
- 1 tsp low fat pesto
- 60 g low fat cream cheese
- olive oil
Equipment
ovenpanbowllined dishbaking papermicrowave
Tips
- Wrap each bagel in baking paper to store in the fridge for up to 4 days.
- To heat, microwave for 1 minute 30 seconds.
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