2 Tablespoons Olive Oil
1 Onion, thinly sliced
3 Tablespoons Horse Radish (remove as much juice as possible)
16 Slices of Cooked Bacon chopped (use Bacon bits in a pinch)
10 Large Eggs
1/2 Cup Fresh Flat-Leaf Parsley, chopped
1 Cup Shredded Cheddar Cheese
1 Teaspoon each Salt and Black Pepper
- Heat oven to 400 degrees. Heat the oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and 1 teaspoon salt and 1 teaspoon black pepper and cook, stirring occasionally, for about 10 minutes.
- Whisk the eggs in a medium bowl. Mix in the horse radish and parsley. Pour over the cooked onion in the skillet, stir once, and sprinkle the cheese over the top.
- Transfer the skillet to the oven and bake until the center is set, 18 to 20 minutes. Slide out of the skillet and cut into squares before serving warm or at room temperature.