8 ounces of uncured bacon strips, chopped
¼ leek, thinly sliced
⅓ cup organic parmesan, grated
½ teaspoon pepper
½ teaspoon sea salt
1 tablespoon lemon juice
1 teaspoon thyme powder
- Heat a skillet over medium heat and add the bacon. Stir-fry until crispy. Set aside.
- Turn the heat to low. Cook and stir the leek until tender using the same skillet. Set aside.
- Add the eggs to a bowl and whisk them. Add the parmesan and season with pepper, sea salt, and lemon juice. Add the cooked leek and mix.
- Transfer to an oven-proof pan, season with thyme powder, then add the fried bacon. Bake for 25 minutes at 350⁰F/175⁰C.