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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ideal for brunch or lunch or supper! It's diabetic friendly and gluten-free. It's not my recipe: I am saving it from a local S A Sunday Times supplement, Foodweekly (May 6, 2012). I tweaked the recipe a little. Prep and cooking times are a guess. I'd serve this with a cool, fresh green salad with a vinaigrette dressing, and maybe ciabatta ... (I added approx. American measurements where necessary). Ingredients:
12 eggs, extra-large |
1 teaspoon dried herbs, italian mix |
3 tablespoons water |
salt and pepper |
1 tablespoon butter |
1 tablespoon oil |
100 ml tomato sauce, ready-made (the type used for pizzas and pasta, 1/3 cup) |
125 ml bacon bits, crisply fried (4 oz, can use chopped bacon) |
1/3 cup olive, black, pitted (more or less, to your taste) |
1 cup mushroom, sliced |
1/2 cup cheddar cheese, grated |
1/2 cup mozzarella cheese, grated |
Directions:
1. Preheat your oven grill element.
2. Whisk the eggs with the herbs, water, salt and pepper. Do not over-mix.
3. 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).
4. Place the pan under the heated grill element, only until the eggs are lightly set on top. Remove the pan from the oven.
5. Spread with the tomato sauce, and sprinkle with the fried bacon, olives, mushrooms, cheddar and mozzarella.
6. Grill until the cheese melts. Cut into 6 wedges to serve.
7. 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.
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