Cheese pancake with spring onions and bacon

Ingredients for 4 servings:

• 6 spring onions
• 200 g Emmental cheese
• 8 m.-sized eggs
• 400 ml milk
• 300 g flour
• 1 pinch of salt
• 1 pinch(s) of pepper
• 100g bacon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Clean and wash the spring onions and slice into thin rings. Grate the cheese. Separate the eggs. Mix the egg yolks with the milk, flour and cheese. Season with salt and pepper. Beat the egg whites with the whisk of a mixer until stiff peaks form and fold in. Cut the bacon into strips and fry in a large non-stick pan without fat until crispy. Remove from the pan and add the egg and cheese mixture to the hot frying fat. Cook over medium heat until the Schmarrn is golden brown on the bottom. Halve with a spatula, turn over and cook for another 3 minutes until golden brown. Then tear into pieces with two forks or spoons. Add the spring onions and fry for 2-3 minutes, turning occasionally. Fold in the bacon and serve.