• Prep Time 20 minutes
  • Cook Time 25 minutes
  • Serving For 5 people
  • Difficulty Normal
This recipe is best with
Anchor Extra Yield

Recipe Ingredient

  • 2 tbps olive oil
  • 8 pcs beef bacon, cut into baton
  • 200g cherry tomato, cut half
  • 100g frozen green peas, rinsed
  • 3 stalks spring onion, sliced
  • 1 red capsicum, deseeded, sliced
  • 8 eggs
  • Small handful fresh sweet basil, rough sliced
  • 120g Anchor UHT Extra Yield Cooking Cream
  • 2 to 3 tbsp Anchor Shredded Parmesan Cheese
  • salt and black pepper
  • 125g Mainland Edam Block, cut cube


  1. Preheat oven to 170 -180˚C.
  2. Grease a 9" or 22cm round deep baking dish with olive oil, set aside until needed.
  3. In a bowl, whisk eggs, Anchor Culinary Cooking Cream, and Anchor Shredded Parmesan together and set aside until needed.
  4. Heat olive oil in a non-stick pan, cook beef bacon until lightly brown, add in all vegetables and cook for 3 to 4 mins, stir it occasionally. Last put in basil and season with salt and black pepper. Transfer to the baking dish and spread evenly.
  5. Spread around on the vegetable with half of the Mainland Edam Cheese. slowly pour in the eggs mixture and lastly sprinkle the balance Mainland Edam Cheese.
  6. Bake in preheated oven for 20 - 25 mins. Until egg mixture is set and the surface is golden. Set aside to rest for 5 mins, garnish with some parmesan on top, then serve. Enjoy!

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