Stage three: Herb omelette with feta, courgette and bacon 

Prep time 5 minutes

Cook time 15 minutes

Serves 2

Calories per portion 420

1 tbsp olive oil

4 slices smoked streaky bacon, cut into 1cm pieces

1 medium courgette (about 200g), trimmed and thinly sliced

4 medium free-range eggs

10g fresh flat-leaf parsley,

finely chopped

80g feta, crumbled

80g rocket

salt and pepper

•  Put the olive oil and bacon in a nonstick frying pan and sauté over a medium heat for about 5 minutes until it’s crisp. Add the courgette and cook for a further 3-4 minutes, until slightly softened.

•  Remove the bacon and courgette from the pan with a slotted spoon, leaving as much of the cooking oil behind as you can. Place them on top of some kitchen roll to drain away the excess fat.

•  Make the omelettes one at a time. Crack 2 eggs into a small bowl and beat so that yolk and white are thoroughly combined.

• Add half the parsley and season with salt and pepper.

•  Using the same nonstick pan, place over a high heat and, when really hot, pour in the egg mixture. Swirl the eggs around the pan so they coat the surface. Using a rubber spatula, drag the edges of the omelette into the centre, then swirl the pan once more so that the uncooked egg flows into the empty space. Allow to cook for about 30 seconds or so and repeat this process of dragging the egg into the centre one more time. Scatter half the feta over the omelette with half the bacon and courgette mixture. Flip one half of the omelette over the other and leave to cook for another minute, then transfer to a plate. Repeat this process to make the second omelette.

•  Serve the omelette with the fresh peppery rocket alongside

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©Roy Taylor 2020. recipes created by: participants on the diabetes reversal trial, Kathryn Bruton, Alison Barnes. Food styling: Clare Lewis. Styling: Sue Radcliffe