'500 g of bean sprouts'
'500 g of garlic and onion mixture'
'2 teaspoons of chopped fresh parsley'
'150 g of crispy bacon, cut into small pieces'
'to taste: salt, black pepper, and paprika'
'2 tablespoons of breadcrumbs'
'6 eggs'
'3/4 cup of heavy cream'
'2 tablespoons of mustard'
'100 g of grated cheddar cheese'
'500 g of bean sprouts'
'500 g of garlic and onion mixture'
'2 teaspoons of chopped fresh parsley'
'150 g of crispy bacon, cut into small pieces'
'to taste: salt, black pepper, and paprika'
'2 tablespoons of breadcrumbs'
'6 eggs'
'3/4 cup of heavy cream'
'2 tablespoons of mustard'
'100 g of grated cheddar cheese'
'Wash and drain the bean sprouts thoroughly.'
'Wash and finely chop the garlic and onion mixture.'
'Remove the strings from the fresh parsley, wash, and cut into fine strips.'
'Fry the crispy bacon in a large skillet until it's golden brown.'
'Add the parsley to the skillet and fry for 3 minutes.'
'Add the garlic and onion mixture to the skillet and fry for 1 minute.'
'Finally, add the bean sprouts and mix well.'
'Season with salt, black pepper, and paprika to taste
Let it simmer for 1 minute.'
'Grease a rectangular baking dish measuring 38 x 23 cm.'
'Sprinkle breadcrumbs over the mixture.'
'Add vegetables on top and level them out.'
'Beat eggs, heavy cream, and mustard together with a fork.'
'Pour the egg mixture over the vegetables, distributing it evenly.'
'Sprinkle grated cheddar cheese on top.'
'Bake in a hot oven (220°C) for 25 to 30 minutes.'
'Remove from the oven and let it rest for 10 minutes.'
'Cut into pieces and serve warm with salad
Serves 8 portions.'
