6 to 9 grilled rashers of bacon medallions (fat removed), sliced in to 1cm strips
1 red onion, halved & sliced
3 small shallots (or very small regular onions), peeled & thinly sliced
120g mushrooms, sliced
Half a green pepper, deseeded & diced
3 eggs
250g fat free natural yoghurt
A handful of fresh thyme sprigs, stalks removed or 2 tsp dried thyme
2 tbsp Worcestershire sauce
120g lower fat cheddar cheese, grated
Salt & pepper


  1. Preheat your oven on 180 degrees and spray a large oven-proof frying pan with frylight (I had an oven-proof wok, but normally I would use a regular frying a pan and have a quiche dish at hand which I’ve misplaced while renovating).
  2. Add the onions, mushrooms, pepper and grilled and sliced bacon and fry until the onions have softened.
  3. Stir in the Worcestershire sauce, salt and pepper and turn off the heat.
  4. Then in a large bowl, mix together the remaining ingredients and pour over the onion mixture and stir.
  5. Top with more sprigs of fresh thyme for decoration and pop in the middle of the oven for 35-40 minutes.

credits: tastefullyvikkie.com

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