Preheat the oven to 180oC, gas mark 4. Grease and line a 22cm square tin with baking parchment.
Heat the oil in a large frying pan and fry the smoked back bacon, mushrooms and garlic for 4-5 minutes until softened and golden. Add the tomatoes and 50g Walnuts and cook for 1-2 minutes more. Season.
Transfer to the prepared tin and stir in the eggs. Sprinkle with cheese, remaining 25g Walnuts and the parsley. Bake for 15-20 minutes until golden and set.
Allow to cool slightly before cutting into 4 squares.
Notes
Cooks tipServe 2 portions straight away and serve the other 2 the next day, sliced in toasted ciabatta or French bread, great as a weekend brunch or light lunch. Or cut the remaining squares into smaller pieces for a pack lunch the next day.Salt: 1.0g