Baked Tomato Egg Cake
This easy and simple delicious baked tomato egg cake is great for breakfast to start your day or as a light meal treat
Ingredients
- 2 slices bacon - cut to strips, about 55g
- 1 small onion - shredded
- 120 g grape tomatoes - cut into half, about 14-15 pieces
- 2 large eggs - lightly beaten
- 40 g mozzarella cheese - shredded
- 2 tbsp butter - about 10g
Instructions
- Grease a small baking dish with some butter (about 5 inch) or use aluminium foil cups.
- Fry bacon strips to crisp at medium low heat without adding oil and dish up onto kitchen paper to absorb excess oil, set aside.
- Clean frying pan and add about 2 tablespoons butter under medium heat. Saute shredded onion till soft. Pour in tomatoes (keep some for topping) and continue to fry mixture for another 2-3 minutes.
- Then pour all the tomato mixture into baking dish. Scatter morzarella cheese on top and pour beaten eggs over it. Place a few half tomatoes on top as garnishing with a dash of pepper.
- Bake in preheated oven at 180 deg C for about 30 minutes or to eggs are just set. Serve warm.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!