Ingredients
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3 tablespoons water
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salt and pepper
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12 eggs, extra-large
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1 teaspoon dried herbs, Italian mix
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1 tablespoon butter
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1 tablespoon oil
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100 ml tomato sauce, ready-made (the type used for pizzas and pasta, 1/3 cup)
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125 ml bacon bits, crisply fried (4 oz, can use chopped bacon)
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1/3 cup olive, black, pitted (more or less, to your taste)
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1/2 cup cheddar cheese, grated
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1/2 cup mozzarella cheese, grated
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1 cup mushroom, sliced
Instructions
- Preheat your oven grill element.
- Whisk the eggs with the herbs, water, salt and pepper. Do not over-mix.
- Heat the butter and oil in a large nonstick pan, pour in the egg mixture, and cook until just set on the bottom. (Watch your hob heat).
- Place the pan under the heated grill element, only until the eggs are lightly set on top. Remove the pan from the oven.
- Spread with the tomato sauce, and sprinkle with the fried bacon, olives, mushrooms, cheddar and mozzarella.
- Grill until the cheese melts. Cut into 6 wedges to serve.
- PS: It might be a better idea to lightly fry the mushrooms with the bacon, instead of using them raw, as the recipe says. And please add seasonings to your taste. I haven't tried this recipe yet, but it looks like a very practical solution for a light, meat-free meal.