4 eggs
3/4 c. flour
3/4 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
6 strips bacon, cooked and crumbled
1 c. chopped onion
1/3 c. tomato paste or sauce
1/4 tsp. oregano leaves
1/4 tsp. basil leaves
2 tbsp. cooking oil
1 c. shredded cheddar cheese
Minced fresh parsley, if desired

Beat eggs lightly with whisk. Add milk; blend well. Add flour, salt, paprika, and pepper; mix well. (Mixture will not be smooth.) Saute onion in 1 teaspoon bacon drippings until tender. Stir in tomato sauce, oregano, and basil; set aside. Heat oil in heavy 10 inch skillet with oven proof handle in 400 degree oven 4 minutes.

Pour in egg batter; bake 15 minutes. Spread with tomato mixture. Sprinkle with bacon and cheese. Bake 20 minutes until top is puffy and center set. Sprinkle with parsley. Makes 6 servings.