Sunday, 2 October 2016
1/2 medium red capsicum, diced
1 medium onion, diced
1 small carrot, peeled and diced
1 cup mushrooms, diced
10 rashers bacon, diced
4 medium potatoes, peeled and sliced
4 tablespoons olive oil
1 1/2 cups milk
3/4 cup thickened cream
2 cups grated tasty cheese
salt and pepper to taste
2 large tomatoes, sliced
extra grated tasty cheese
preheat oven to 180 c. lightly grease a 9 x 13 oven proof dish.
in a frypan, using 2 tablespoons of oil, saute the capsicum, onion, carrot, mushrooms and bacon until
the onion is translucent. drain off any excess liquid and put aside
in a separate frypan, using the other 2 tablespoons oil, lightly cook the potatoes until about 3/4 cooked. put aside.
in a large bowl, whisk the eggs with the milk and cream till well combined.
add in all the vegies except the potato and tomato.
add in the 2 cups of grated cheese and salt and pepper (I put in about 2 teaspoons of salt).
stir well and pour into the dish. level out the vegies.
lay the potato slices across the top of the mix, then the tomatoes across
the top of the potatoes.
sprinkle with the extra cheese.
cook for approx 3/4 hour or until not runny in centre. (Use a knife to cut
through to bottom to check) should be solid all the way through.
serve hot, on its own or with salad.
pretty good cold as well.
store left overs in fridge.