Mushroom-egg-pan with bacon

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
4.5 2
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 10 Eggs (size M)
  • 200 ml Milk
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 200 g cherry tomatoes
  • 200 g small mushrooms
  • 2 TABLESPOONS Olive oil
  • 50 g Breakfast bacon in strips
  • 7-10 Tbsp Parsley

Directions

  1. 1

    Whisk eggs and milk. Season to taste with salt and pepper. Wash the cherry tomatoes and dab dry. Clean, clean and halve the mushrooms. Heat the oil in a large ovenproof pan.

  2. 2

    Fry the mushrooms and bacon strips for about 3 minutes until golden brown. Add the tomatoes and egg mixture and let it stand for about 3 minutes at medium heat. Let the mushroom and egg mixture set under the grill of the oven for about 4 minutes.

  3. 3

    Remove the pan and roughly break up the egg mixture with a spatula. Leave to rest again on the stove over medium heat for approx. 2 minutes, turning carefully. Arrange the mushroom and egg pan on plates and garnish with parsley.

  4. 4

    Grain bread tastes good with it.

Nutrition Facts

KCAL
400 kcal
CARBS
5 g
FATS
32 g
PROTEINS
24 g

Categories & Tags

Main DishesEgginexpensive