PIZZATA

A – Bacon, Mushroom and Gruyere

1 tbsp sunflower oil

100 g bacon, chopped

1 small onion finely chopped

250 g mushrooms, sliced

6 large eggs

50 g gruyere, grated

2 tsp thyme leaves

B- Chorizo and Cheddar

200 g chorizo sliced

1 small onion, sliced thinly

225 g cooked, diced potatoes

6 large eggs

50 g mature cheddar, grated

C- Courgette, red pepper and goat’s cheese

2 tbsp extra virgin olive oil

200 g small courgettes, sliced

1 small onion, finely chopped

1 red pepper, chopped

10 basil leaves

1 tbsp pumpkin seeds

6 large eggs

125 g goats’ cheese

Method - A

Heat the sunflower oil in a frying pan over a medium heat; add the bacon and fry until crisp; transfer to plate

add the onion and fry for 2 minutes; add the mushrooms and cook until tender

lightly beat the eggs and season; add the Gruyere, thyme leaves and bacon to the eggs and pour into the pan on to the mushroom mixture; cook until the egg begins to set; grill under a preheated grill to medium/high for 2-3 minutes until golden and set; run a spatula around the edge to loosen, slide onto a plate and serve

Method – B

fry the chorizo in a frying pan over a medium heat until crisp and set aside

using 1 tablespoon of the oil from the chorizo, fry the onion for 3-4 minutes; add the potatoes and spread evenly

whisk the eggs, add the cheddar and season

return the chorizo to the pan; pour in the egg and cook until beginning to set; grill under a preheated grill to medium/high, for 2-3 minutes until set and golden; run a spatula around the edge, slide on to a plate and serve

Method – C

heat the oil in a pan, add the courgettes, the onion and the red pepper and cook gently for 5-7 minutes until soft; add the basil leaves and pumpkin seeds

whisk the eggs, crumble in the goats’ cheese and season well; pour the egg mixture into the pan and cook until it begins to set; grill under a preheated grill to medium/high for 2-3 minutes until golden and set; run a spatula around the edge and slide on to plate and serve

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