For the filling, I chose a variety of different vegetables such as peppers, onion, mushrooms, zucchini and tomatoes to really pack flavour and add in some speed foods along with some yummy bacon.
200g bacon or thick ham, diced
1 yellow pepper, chopped
1 onion, quartered and sliced
1 small zucchini, chopped
3 mushrooms, sliced
3 medium tomatoes, pulp removed and diced
1/2 cup (120ml) of almond milk (or other dairy free milk) – (1 syn)
salt and black pepper
2 tbs of nutritional yeast (optional) – (2 syns)
cooking oil spray
Preheat oven to 190c/375f
Spray a frying pan over a medium-high heat, add the bacon and fry for 5 mins, remove and set aside.
Add the onion and fry for a couple of minutes till translucent.
Add in the remaining veg and fry for approx 5 mins.
line a bowl with some kitchen paper and add the vegetables, just to ensure any excess liquid is removed.
Whisk the eggs in a bowl with almond milk, nutritional yeast, and salt and black pepper
Line a deep 7-inch springform pan (or similar size oven proof dish) with some parchment paper
Add the bacon and vegetables, then pour over the egg mixture, stirring a little bit just to make sure the egg mix goes all the way to the bottom.
Place in the oven and bake for approx 35-40 mins until golden and set.
Allow to rest for about 10 minutes removed from the oven before slicing.
NUTRITION INFORMATION:YIELD: 4 SERVING SIZE: 1 serving
Amount Per Serving:
CALORIES: 224 TOTAL FAT: 10.4g SATURATED FAT: 3.3g CHOLESTEROL: 302mg SODIUM: 854mg CARBOHYDRATES: 12.9g FIBER: 3g SUGAR: 2g PROTEIN: 22.7g
Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.