This simplied version of the classic French tart requires no pastry skills, reducing the prep and cooking times. It is delicious served warm from the oven or cold as leftovers the following day, making it a great option for lunch or a picnic. You may use other herbs of your choice or include diced peppers, sliced mushrooms, leftover vegetables, substitute ham instead of bacon or leave out the tomatoes if unavailable.
low-calorie cooking spray or oil for frying
8 lean bacon rashers, all visible fat removed, if wished, roughly chopped
1 onion nely chopped
6 large free-range eggs
100g/3½oz mature Cheddar
grated 2 tbsp chopped fresh tarragon 2 tbsp nely chopped fresh chives
100g/3½oz cherry tomatoes, halved or quartered
salt and freshly ground black pepper
1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Spray a large frying pan with low-calorie cooking spray. Add the bacon and onion and stir-fry over a medium heat for 10 minutes, or until the onions have softened and the bacon is cooked.
3. Whisk the eggs in a wide bowl and stir in half the cheese and 1 tablespoon each of the tarragon and chives. Stir in half of the bacon and onion mixture. Season well with salt and pepper.
4. Lightly spray a 20-22cm/8-8½in round ovenproof dish or non-stick pie tin with low-calorie cooking spray. Pour in the egg mixture. Scatter over the remaining bacon and onion mixture, cheese, herbs and the cherry tomatoes.
5. Bake for 30-35 minutes, or until just set and golden.
6. Serve warm or cold, sliced into wedges with a crisp green salad of your choice
Recipe provided by our Home Cooking leader