Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
An easy, any-night egg dinner.
Equipment: Ovenproof frying pan
Measures and names
Ingredients
- 8 eggs
- 150 g bacon lardons (diced bacon)
- 1 onion
- 1 pepper
- 2 handfuls of spinach
- 80 g cheddar, grated
- 1 tbsp olive oil
- Salt and black pepper
- Green salad, to serve
Method
- Heat the oil in an ovenproof pan and fry the bacon, onion and pepper for 6 minutes, until the bacon is crisp and the vegetables soft. Wilt in the spinach.
- Beat the eggs with plenty of black pepper and a little salt (the bacon is salty) and pour over, tilting the pan to spread evenly.
- Scatter with the cheddar.
- Cook on the hob for 2 minutes, until the edges set, then finish under a hot grill or in a 190°C (fan 170°C) oven for 10 minutes, until puffed and just set.
- Rest for 5 minutes, cut into wedges and serve with a green salad.
Swaps and tips
Excellent cold in lunchboxes. Use up whatever vegetables are in the fridge — mushrooms, courgette and leek all work.
Add carbs for the family (optional)
For the family, serve with a slice of sourdough or wholegrain toast, or add cooked diced potato to the pan.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 7 g | 2 g | 33 g | 426 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
