INGREDIENTS:
3 rashers bacon, rind removed, sliced thinly
1 small head broccoli or a bunch of baby broccoli, finely sliced
8 fronds silverbeet, finely sliced
½ cup chopped fresh chives & parsley
75 crumbled 4Real Milk feta
1 cup grated parmesan
6 eggs
½ cup cream
Salt & pepper
METHOD:
Preheat oven to 180 degrees. Line a 20cm x 20cm baking tray with baking paper.
Remove rind and excess fat from bacon. Preheat a non-stick frying pan over medium heat and render the fat from the bacon rind until brown and crispy. Remove rind from pan leaving some fat to cook the next ingredients.
Add sliced bacon to the frying pan and saute for 2 minutes. Add sliced broccoli florets and silverbeet and turn through bacon mixture until silverbeet is wilted. Leave mixture to cool for 10 minutes.
Combine eggs, cream, salt and pepper in a bowl and whisk thoroughly.
Add eggs to cooled bacon silverbeet mixture and add crumbled feta and parmesan.
Pour mixture into lined baking tray and bake for approximately 25-30 minutes until golden.
Serve immediately with a fresh green salad or, alternatively, leave to cool and keep for school/work lunches.
Download the Recipe Card here.
