Recipe created by Almond Breeze Australia
DIRECTIONS
INGREDIENTS
- 6 eggs, lightly beaten
- 1 small brown onion
- 3 rashers bacon, cut into small squares
- 100 grams mushrooms, sliced
- One handful of spinach or baby spinach leaves
- 1/4 cup fresh basil leaves
- 1 small zucchini, grated
- 1/2 cup self-raising flour
- 1 1/2 cups Unsweetened Almond Breeze
- 8 cherry tomatoes, halves
- Salt and pepper to season
METHOD
- Preheat oven to 180 degrees and line a baking pan with baking paper
- Place the eggs in a large bowl and add onion, bacon, mushrooms, spinach, zucchini, flour, basil, almond milk, salt and pepper.
- Stir to combine
- Pour the mixture into prepared pan
- Arrange tomato halves on top, pressing into mixture slightly
- Cover the pan with foil and cook for 45 minutes
- Cook for a further 20-30 minutes uncovered
- Slice and serve warm, or refrigerate and serve later
Serves 6
Prep Time 1 1/2 hours