Bacon, egg and mushroom bake

Preheat oven to 170 °C (340 °F). Lightly grease 4 small (or 1 large), shallow ovenproof dishes.

Heat oil in a large non-stick frying pan over medium heat. Add onion and bacon and cook for 5 minutes, or until onion is soft. Add mushrooms and cook for a further 2 minutes. Remove from heat and allow to cool.

In a bowl, lightly whisk together eggs, yoghurt and mustard powder. Add cheese, parsley and the bacon mix, and stir to combine. Pour into prepared dishes and arrange slices of tomato on top. Bake for 12-15 minutes, or until firm to the touch. (One large bake will need 20-25 minutes cooking time). Serve with a large green salad.