Mediterranean Pies

Mediterranean Pies

I have a mission to create small portions so I can’t overeat. The two dishes in the photo were for me and Dario. I made a massive one for Adriano and he ate it all without blinking.  I thought there would be enough saltiness in the bacon so added only a wee bit extra salt to the egg mixture. Adriano thought it needed more but I didn’t, so tread carefully with the seasoning.

This really is nothing more than a fancy omelet wrapped in bacon, but it looks better like this in dishes rather than slopped on a plate. And the most important thing was that once I had finished mine, there was no more to eat. I guess this dish is gluten-free too. I had planned to serve it with a loaf of crusty bread but it got all eaten before dinner so I made some potatoes and a mixed salad. There are lots of vegetables in this dish so the salad is not strictly necessary but I get withdrawal symptoms if I don’t eat some kind of salad in the evening. By the way, it was very quick to prepare and then cooked in the oven while I made everything else.

Mediterranean Pies
 
Author:
Ingredients
  • 12 rashers of rindless bacon
  • 1 courgette, diced
  • 1 red pepper, cored, seeded and diced
  • 1 green pepper, cored, seeded and diced
  • 1 red onion, peeled and diced
  • 4 eggs, beaten
  • 1 cup grated mozzarella
  • Salt and pepper
Method
  1. Preheat oven to 200°C/350°F.
  2. Line 4 small dishes with bacon.
  3. Combine the vegetables in a bowl.
  4. Spoon the mixture into the 4 dishes.
  5. Beat the eggs and season.
  6. Pour over the vegetables.
  7. Sprinkle with mozzarella.
  8. Bake for 20 - 25 minutes until the egg is set and the cheese browned.
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Comments

  1. says

    It looked much prettier “instead of slopped all over the plate”. That cracked me up and I was chuckling so early in the morning! And “then the bread had been eaten”… Such typical scenes around here too but somehow imagining these same scenes happening at someone else’s house across the world made me giggle. They do look delicious…I could eat eggs at every meal I think. I never tire of eggs.

  2. says

    Really pretty! And I so like your idea of making things in dishes like this to limit portion size – something I definitely need to start doing. This and a salad (and maybe bread) would make a great dinner for me. Good stuff – thank you.

  3. says

    Gorgeous and looks scrumptious! I love your idea of making small portions to prevent overeating. I really need to start doing that now that winter is here -I overeat during this time. Suzanne all your photos are so gorgeous. Thanks for sharing:)

  4. says

    What a delicious idea! If we have company over Thanksgiving, I will definitely make this for breakfast! I love the beautiful presentation. Pinning this :)

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