1/4 lb turkey bacon, diced
2 large russet potatoes, peeled and diced into 1/2 cubes
2 large carrots, peeled and diced into ½ cubes
1 whole broccoli cut into small sizes
10 large eggs
1 tablespoon grainy Dijon mustard
2 tablespoon cream fraiche
1/2 teaspoon Hungarian paprika
Salt and pepper
1/2 cup freshly grated parmesan cheese
Preheat oven to 375° F.
Cook the turkey bacon in a 12-inch sauté pan over medium-high heat. Once the bacon begins to render and starts to get crispy, add in the potatoes, carrots and broccoli. Cook for 5-8 minutes or until veggies begin to brown and crisp on the edges. Reduce to a medium-low heat. Season with a pinch of salt and pepper.
While the veggies are cooking, whip the eggs with Dijon, crème fraiche, paprika, salt and pepper. Pour the egg mixture over the veggies and stir to incorporate. Allow to cook over the stove for a few minutes, stirring
occasionally. When eggs begin to curdle, top with cheese and transfer to oven.
Allow to bake for 12-15 minutes or until eggs are set and don’t jiggle when the pan is shaken.
Let cool for 10 minutes. Invert onto a plate and slice.