Prep time:  5 minutes Cook time: 10 minutes

Total time: 15 minutes

Servings: 2


  • 6 eggs

  • 2 bacon rashers

  • 6 mushrooms

  • 1/2 red capsicum

  • 50g sweet potato

  • 50g pumpkin

  • 1 small zucchini

  • 100g baby spinach

  • grated tasty cheese

  • olive oil


  1. Turn the oven on to 180 degrees. In one bowl, crack the eggs and whip lightly adding salt and pepper.

  2. Chop the vegetable and bacon into small pieces.

  3. Place a medium pan (also suitable for the oven) on medium heat, spray or drizzle with olive oil and add the vegetables to the pan. Mix through the vegetables until they begin to soften. add bacon and mix through. Once cooked add the cheese and then pour the eggs on top. Evenly spread the mix around the pan.

  4. Cook until the base begins to brown, place the pan in the oven leaving the handle out and the oven door slightly ajar. Cook until eggs are no longer runny.

  5. Remove from the oven and drizzle with olive oil and grated cheese. Serve with baby spinach, smashed avocado or tomato relish, and fresh sourdough.

Christiana Argyrou