The below recipe is an adaptation of my mum’s veggie slice, I asked her for the recipe but like most good dishes she makes it up as she goes and doesn’t have it written down. So a few months ago I decided to give it a bash. It is one of my favourite dishes. I make a nice big batch and it lasts for dinner and a few lunches after that. It tastes lovely hot or cold. It’s packed with vegies and eggs for protein, a nice healthy option.

I now make this dish quite frequently and i’m still not sick of it. I look forward to it when I know i’ve packed it for lunch and like to enjoy it with a big salad. I like to add a bit of grated tasty cheese to the mixture but if you don’t have to include it.

You can also bake it in muffin pan for individual servings, they make a great snack and I used to do this as a breakfast option.

Ingredients

 
1 large zucchini grated
2 medium carrots grated
8 eggs beaten
½ onion sliced small
6 mushrooms cut into slices
4 slices of short cut bacon diced
½ cup plain flour sifted
Optional – grated cheese approx ½ cup

 

Method

1. Preheat oven to 180 degrees
2. Combine carrots, zucchini,  mushrooms, onion and bacon in medium mixing bowl
3. Add eggs and stir thru
4. Add flour and mix through
5. Pour mixture into a baking dish
6. Bake for 30-40 mins check occasionally, mixture will firm and rise and start to golden

Suitable for freezing, great tasting hot or cold