EGG SOUFFLE LOAF

EGG SOUFFLE LOAF

1 large red onion - finely chopped
8 cherry tomatoes - quartered
6 eggs
2oz grated Parmesan cheese
2oz mature cheddar sliced thinly.
ground black pepper
salt
olive oil

Fry the red onion in plenty of olive oil until soft. Add the tomatoes and fry for a further 3 minutes stir together. Turn off heat. Beat the eggs in a jug. Add the Parmesan and season with salt and pepper.

Transfer the onions and tomatoes into a bread pan and spread evenly across the base. Top with the sliced cheddar. Pour the eggs over the top and place into a hot preheated oven for 15 to 20 minutes.

The tomatoes, onion and cheese will rise through the egg and top will form a soft crust. The 'loaf' can be tipped out and sliced. Can be served hot or cold.

Serve with salad, crusty bread and a fruity dry white wine.