A tasty breakfast skillet of baked cheesy eggs with pork rashers, baby tomatoes, mushrooms and spinach.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 30 mins
6 large eggs
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
2 Tbsp (30 ml) olive oil
150 g smoked pork rashers, chopped into lardons
100 g cherry tomatoes, halved
150 g Portabellini mushrooms, sliced
2 springs fresh thyme, picked
100 g spinach, washed & finely shredded
150 g cheddar, grated
handful of mixed green leaves (baby spinach/watercress/wild rocket), washed
Preheat the oven to 180 ºC.
Add the eggs, cream, salt and pepper to a medium-sized mixing bowl, and whisk to combine.
Heat half of the olive oil in a frying pan over high heat. Add the pork lardons and fry for about 8 minutes, until crispy and caramelised. Remove from the pan and set aside.
Add the remaining olive oil to the same pan; once heated, add the mushrooms and thyme and sauté until golden brown. Remove from the pan and set aside.
Grease a 20 cm ovenproof skillet with non-stick spray. Arrange the pork lardons, mushrooms, cherry tomatoes and spinach in the skillet evenly. Pour the egg and cream mixture over the ingredients and sprinkle the cheese on top of the dish.
Place the skillet into the oven and bake for 20-25 minutes or until set.
Garnish with a handful of mixed green leaves, slice and serve.