Bacon and Onion Wedges

Cut the pancetta into small cubes. Wash and finely chop the parsley. Peel and chop the onions and lightly glaze them in a little margarine. Mix the onions and bacon well in a bowl. Beat the eggs and mix well with the sour cream. Add to the bacon and onion mixture, season with parsley, cumin and pepper. Do not add salt, as the pancetta is salty! Stir well. Spread on a baking tray lined with baking paper and bake in a preheated oven at 180°C for about 20 minutes. While still warm, cut the cake into equally sized square pieces. Cut the squares into corners again.

Preparation Tip:

The bacon wedges can also be served as a side dish or as a small snack with salad.

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