Ingredients: 12

Servings: 2

4 eggs, lightly beaten

 15ml mayonnaise

 30ml cream

 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

 

Preparations:

  1. In a medium bowl, whisk together the eggs, mayonnaise, cream, cheese, parsley and black pepper. Set aside.
  2. 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.
  3. 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.
  4. 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.