Bacon, Egg and Mushroom Bake
This was one of the first dishes from the CSIRO Total Wellbeing Diet (Book 2) that we tried when we started dieting back in January. The diet fell by the wayside a while ago but we have, this past week, revived it. Our plan for dinner tonight is to have leftover lamb curry with rice, raita and fresh tomato chutney — which you'll agree is lacking somewhat in the vegie department. So, I thought, to make up for such laxness, a brunch of Bacon, Egg and Mushroom Bake would be perfect to balance it out, being quite high in protein and low in carbohydrates, with lots of veg in the form of a green salad.
It takes a bit of time to prepare and cook, so this is great for a leisurely Sunday morning.
Bacon, Egg and Mushroom Bake
Low-fat but filling, "Bacon, Egg and Mushroom Bake" makes a perfect brunch for a relaxed Sunday morning.
Serves 2
Ingredients
- 1 teaspoon olive oil
- ½ red onion, sliced
- 1 rasher of bacon, trimmed of fat, sliced
- 1 large flat mushroom, sliced
- 3 eggs
- 100 g low-fat natural yoghurt
- 1½ teaspoons mustard powder
- 35 g cheddar cheese, grated
- 1 heaped tablespoon roughly chopped flat-leaf parsley
- 1 ripe tomato, sliced
Directions
- Preheat oven to 170ºC. Lightly grease 2 small (or 1 medium) shallow ovenproof dishes. I used 350ml individual casserole dishes and they were just right.
- Heat oil in a medium non-stick frying pan over medium heat. Add onion and bacon and cook for 5 minutes, or until onion is soft. Add mushrooms and cook for a further 2 minutes.
- Remove from heat and allow to cool.
- In a bowl, lightly whisk together eggs, yoghurt and mustard powder.
- Add cheese and parsley, and stir to combine.
- Spoon half of the mushroom mix into each of the prepared dishes, then pour over the egg mixture. Arrange slices of tomato on top.
- Bake for 25-30 minutes, or until the top is golden and the contents are firm. (One combined bake will need longer.)
- Serve with a large green salad.
Notes
For a bit of flavour variation, try adding some herbs. Thyme, oregano or basil would all work well with this.
Posted by Vicki on Sunday, June 06, 2010 at 01:44 PM in Recipes and Breakfast and Low-fat.
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