Crafts and Life

Ingredients

• 8 free-range eggs
• 2 red peppers, deseeded and finely sliced
• 80g/3oz chestnut mushrooms, halved and thinly sliced
• 40g/1½oz spinach, roughly chopped
• 50g/1¾oz mature cheddar cheese, grated
• ½ tsp sea salt
• freshly ground black pepper

Method

1. Preheat the oven to 180C/160C Fan/Gas 4.
2. Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper.
3. Crack the eggs into a large bowl, add the salt and pepper and whisk well.
4. Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers, mushrooms and spinach over the eggs and top with the cheddar.
5. Place in the oven to bake for 10–12 minutes, or until just set and lightly golden around the edges.
6. Remove the eggs from the oven and leave to rest for 2 minutes, then slide out onto a board and cut into pieces.

Serves 4 for breakfast/brunch/lunch or 2 for dinner – taken from bbc.co.uk