Ingredients

• 8 free-range eggs
• 2 red peppers
• deseeded and finely sliced
• 80g/3oz chestnut mushrooms
• halved and thinly sliced
• 40g/1½oz spinach
• roughly chopped
• 50g/1¾oz mature cheddar cheese
• grated
• ½ tsp sea salt
• freshly ground black pepper

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• Lightly grease a 35cm/14 in x 25cm/10in 2cm/¾in deep roasting tin and line with baking paper.
• Crack the eggs into a large bowl
• add the salt and pepper and whisk well.
• Pour the eggs into the oven tray making sure they spread into the corners. Scatter the peppers
• mushrooms and spinach over the eggs and top with the cheddar.
• Place in the oven to bake for 10–12 minutes
• or until just set and lightly golden around the edges.
• Remove the eggs from the oven and leave to rest for 2 minutes
• then slide out onto a board and cut into pieces.