Bacon and Vegetable Slice

For a nice tasty lunch I remembered a slice that I used to eat at work with a work friend. We no longer work together which is such a shame but are still in contact. It's funny but I was thinking about her the other day and I instantly remembered this recipe. Needless to say, I then had to cook it.

Alexandria, our 9 year old, helped with cooking this one. In fact she really made it all herself I just overlooked especially when it came to putting it in the oven and removing it. There you have it enough said about how easy this recipe is.

This slice is nice served either warm or cold making it perfect for a picnic or for work lunches, keeping well in the fridge for a few days.

Bacon and Vegetable Slice
(recipe adapted for WW Recipe Collection Cookbook)

Serves: 6
Points per serve: 5.5

cooking spray
150 grams reduced fat bacon, diced
1 onion, diced
2 medium zucchini, grated
2 medium carrots, peeled and grated
100 grams reduced fat tasty cheese
1 cup self raising flour, sifted
5 eggs, lightly beaten
¼ cup olive oil
2 teaspoons Dijon mustard

Preheat oven to 180 degrees Celsius.

Spray a large non stick frying pan with cooking spray and heat over medium. Add bacon and cook until golden. Remove to a paper lined plate to cool slightly.

Combine the zucchini, carrot, cheese, flour, bacon and onion in a large bowl. In another bowl combine eggs, oil and mustard. Mix egg mixture with bacon mixture, stirring gently to combine.

Coat a rectangle or square casserole dish with cooking spray. Pour mixture into prepared dish and cook for 20 – 30 minutes in the oven until set through.

Alternatively you can cook in the microwave on 50% power for 15 minutes or until edges are firm. Place under a grill for 4 – 5 minutes or until top is golden and firm.



(click here for a printable version of this recipe)