Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
2 tsp olive oil
75g bacon, finely diced*
1/2 red onion, finely diced
1/2 medium capsicum, finely diced
1 clove garlic, finely chopped or crushed
1 birdseye chilli, finely chopped (optional)
1/4 cup soy milk
1/4 tsp black pepper
1/2 tsp dried basil
2 tbs grated Grand Padano or Parmesan Cheese
Preheat a grill to 210 degrees celcius.
Heat the oil over a high heat in a small frying pan, before adding bacon and garlic. Sizzle until the bacon begins to brown, then add the other vegetables to the pan, reducing the heat to medium.
Whisk the eggs with the soy milk, pepper and basil in a medium bowl while the vegetables soften for 2-3 minutes. Take the pan off the heat, pour the egg mixture over the vegetables, and return to the hotplate. Grate the cheese directly over the frypan (or sprinkle, if you grated it in advance). Leave the pan on medium heat to cook from the bottom for 6-8 minutes, or until you can pull the edges away from the pan without egg running everywhere.
Take the pan off the heat, and place it under the grill. It will start to swell and build a beautiful golden top. Grill for about 5 minutes, or until browned to your liking, then remove, slice into wedges and pile onto a plate!
*veal bacon is a good substitute if bacon is not your thing, but you will need to add some salt
–by Kristy-Lee Biggs
(note by Linda: This would work really well chilled in a packed Lunch)