4 eggs, lightly beaten
50g cheddar cheese, grated
15ml parsley, chopped
2ml Freshly Ground Black Pepper
15ml olive oil
4 rashers bacon, chopped
red onion, chopped
1 Vegetable Stock Pot
1 plum tomato, finely chopped
50g baby spinach leaves
- In a medium bowl, whisk together the eggs, mayonnaise, cream, cheese, parsley and black pepper. Set aside.
- Heat oil in a large non-stick frying pan. Add the bacon pieces and cook for 4 minutes on medium heat, until starting to crisp. Add the onion and cook for a further 3 minutes, until onion has softened and bacon is crispy.
- Add the Vegetable Stock Pot, chopped tomato and spinach leaves to the pan and mix through for 2 minutes on low heat, until the stockpot has melted and spinach leaves have wilted slightly.
- Pour egg mixture into the pan with the rest of the ingredients, making sure the mix reaches all corners. Move mixture around with a spoon to help the egg cook. Cook for 5 minutes, until the egg has just set. Serve immediately.