Mushroom-egg-pan with bacon

Name: Mushroom-egg-pan with bacon
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 10 Eggs (size M); 200 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g cherry tomatoes; 200 g small mushrooms; 2 TABLESPOONS Olive oil; 50 g Breakfast bacon in strips; 7-10 Tbsp Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

10 Eggs (size M)
200 ml Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g cherry tomatoes
200 g small mushrooms
2 TABLESPOONS Olive oil
50 g Breakfast bacon in strips
7-10 Tbsp Parsley

Directions

1
Whisk eggs and milk. Season to taste with salt and pepper. Wash the cherry tomatoes and dab dry. Clean, clean and halve the mushrooms. Heat the oil in a large ovenproof pan.
2
Fry the mushrooms and bacon strips for about 3 minutes until golden brown. Add the tomatoes and egg mixture and let it stand for about 3 minutes at medium heat. Let the mushroom and egg mixture set under the grill of the oven for about 4 minutes.
3
Remove the pan and roughly break up the egg mixture with a spatula. Leave to rest again on the stove over medium heat for approx. 2 minutes, turning carefully. Arrange the mushroom and egg pan on plates and garnish with parsley.
4
Grain bread tastes good with it.