Instructions

Chop the onion and pepper into fine julienne, slice mushrooms once cleaned. Cut bacon slices into fine strips. Preheat oven to 180º C. Melt a knob of butter with a couple of tablespoons of olive oil in a Magefesa skillet (24cm) over low-medium heat. Add the chopped bacon and raise the heat, sauté until crispy. Drain and keep. Add the onion and pepper to the pan taking advantage of the bacon fat. Poach for some minutes until the onion is transparent and soft. Mix in the sliced mushroom, continue cooking the slightly fried vegetables for 5 more minutes and season to taste. Mix in the eggs with the cream in a bowl together with the grated cheese, salt and pepper to taste. Stir and mix, it is not necessary to melt it vigorously.
Share out the mushrooms into four individual clay pots. Next, add the sautéed mushrooms, pour part of the mix of eggs, cream and cheese in each clay pot and finish by powdering a bit grated cheddar cheese. Bake the pots to 175º C for 25 minutes or until the mix gets the desired texture.