Egg And Bacon Scramble
|Vegetable oil||1 Tablespoon|
|Onion||1 Medium, finely chopped|
|Streaky bacon slice||8 , coarsely chopped|
|Courgettes||4 , trimmed and chopped|
|Tomatoes||2 Large, blanched, peeled and chopped|
|Button mushrooms||4 Ounce, wiped clean and halved|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Grated nutmeg||1⁄8 Teaspoon|
|Fresh white breadcrumbs||2 Ounce (Coarse)|
|Butter||1 Tablespoon, cut into small pieces|
In a shallow, flameproof casserole, heat the oil over moderate heat.
When the oil is hot, add the onion and bacon and cook, stirring occasionally, for 7 minutes or until the onion is soft but not brown and the bacon pieces are cooked through and crisp.
Add the courgettes [zucchini], tomatoes, mushrooms, salt and pepper to the casserole.
Reduce the heat to low and cook, stirring occasionally, for 15 minutes or until the courgettes [zucchini] are tender.
Remove the casserole from the heat and set aside.
Preheat the grill [broiler] to moderately high.
In a medium sized mixing bowl, beat the eggs, milk and nutmeg together.
Stir the egg and milk mixture into the casserole.
Return the casserole to the heat and cook gently, stirring constantly, until the eggs are nearly scrambled.
Remove the casserole from the heat.
Sprinkle the breadcrumbs on top of the mixture and carefully dot with the butter pieces.
Place the casserole under the grill [broiler] and grill [broil] the mixture for 3 minutes or until the top is lightly browned.
Remove the casserole from the heat and serve immediately, straight from the casserole.