Diced two rashers of back bacon, a few mushrooms, half a green pepper* and half a red onion, and put them in the shallow pan of the Remoska with a little olive oil for 15 minutes (switched it on, obviously!).
Beat four eggs with some seasoning and a splash of water, stirred in about 30g of Gruyere and poured that in. Added the spinach leaves and stirred it about a bit, and cooked for another 20 minutes. It made a very fine breakfast.
*I’m not especially fond of green peppers, but They always put one in a mixed bag. The other half has been diced up and put in This Week’s Soup.