Ingredients:

4 Tablespoons olive oil

250g Diced Bacon

3 Cups Stirfry Vegetables (Carrots, Red and white cabbage, baby marrow)

1 tablespoon caramelized onion

12 eggs

1 cup powdered Parmesan cheese

2 cups grated yellow cheddar cheese

Salt and Pepper

Method:

Preheat your oven to 190°C

In a pan on medium heat, fry the bacon for 5 minutes then add the vegetables.

Sauté for a good 10 minutes then add the caramelized onion. Sauté for a further 5 minutes. Take off the heat and let this bacon and vegetable mixture cool off while you prepare the egg and cheese mixture.

Crack the 12 eggs into a medium sized bowl. Whisk lightly, do not which fast or too much.

Add the Parmesan and cheddar cheese. Stir with a wooden spoon.

Add the bacon and vegetables to the egg & cheese mixture and stir to mix.

Grease a 25,5 spring form cake tin.

Add your mixture to the cake tin.

Sprinkle the top with a tablespoon of the yellow cheddar cheese.

Bake for 25-30 minutes – until the centre isn’t wobbly. Try not to over-bake it. As soon as the wobble in the centre stops, remove the tin. You want it to have a bit of moisture when you eat it. You don’t want it dry.

Remove from the oven and let it cool for about 10 minutes before removing it from the pan.

Enjoy!