4 Tablespoons olive oil
250g Diced Bacon
3 Cups Stirfry Vegetables (Carrots, Red and white cabbage, baby marrow)
1 tablespoon caramelized onion
1 cup powdered Parmesan cheese
2 cups grated yellow cheddar cheese
Salt and Pepper
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.