Chop the onion, garlic and chilli into a mixing bowl
Then add the eggs...as I’m usually making for 5 days there’s typically 10-12 eggs that go in
Mix up the eggs with some milk and all the onion etc
Then pour into the pyrex dish
Then bake until it’s no longer runny! (perhaps this one is slightly over-cooked, but I like to think of it as ‘rustic’!)
The next morning, cut a piece and serve with a spoonful of fat-free yoghurt or quark...low-fat, high protein breakfast is served!