“This is an ideal breakfast or lunch. Use the cooking time to get ready for the day or to make a salad to go with it. Alter the ingredients to use up what’s in the refrigerator: leave out the bacon and use roast red peppers instead, and change the cheese to your favourite.” Katie Caldesi, author of The Diabetes Air Fryer Cookbook
4 bacon streaky rashers, chopped, or lardons (120g/4.oz)
4 spring onions or . small onion, finely chopped
1 tablespoon extra-virgin olive oil
4 eggs
25g (1oz) smoked Cheddar or other hard cheese, coarsely grated
Handful of chopped herbs, such as chives or parsley (optional)
Salt and pepper
Put the bacon, spring onions and oil in a trimmed baking paper liner in a silicone liner or ovenproof dish, season and then place in the drawer. Cook at 200°C (400°F) for 3–5 minutes until lightly browned.
Beat the eggs in a mixing bowl and stir in the cheese and herbs, if using.
Pull out the drawer, leaving the dish inside. Make sure the bacon and onions are evenly distributed over the base of the dish and then pour in the eggs.
Return the drawer and then bake at 160°C (325°F) for 15 minutes, or until browned and cooked through underneath. You can check this by making a cut in the top with a knife. Have a peek inside and see if it is runny underneath; if it is, cover with tin foil tucked into the sides and cook it for a few more minutes.
Serve in the paper liner or the dish. Serve on its own or with tomatoes or salad.