Bacon & Veggie Slice

Bacon & veggie slice
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Recipe courtesy of Meal-Plan Your Way to Weight Loss by Rebecca Burnicle and Wendy Van Staden, Macmillan Publishers, RRP $44.99

This is a really nutrient-packed and tasty recipe, which can be varied to suit your taste buds. When I’m short for time I use my food processor instead of grating the veggies. Perfect to team with a side salad for an easy lunch or dinner, or cut into bite-sized pieces to go into your snack box.

 Bacon & veggie sliceServes 6 / Prep 20 minutes / Cook 40 minutes

Ingredients

  • 2 brown onions, finely chopped
  • 4 carrots, grated
  • 3 zucchini, grated
  • 150g whole cup mushrooms, sliced
  • 2 garlic cloves, crushed
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 125g short-cut bacon rashers, fat trimmed, chopped
  • 1⁄4 cup (20g) grated parmesan cheese
  • 8 large eggs, lightly beaten
  • 1 teaspoon smoked paprika

Method

  1. Preheat oven to 180°C. Lightly spray a 23 cm x 35 cm x 3 cm deep baking tin with oil. Line base and sides with baking paper.
  2. Place all ingredients in a large bowl, season with salt and pepper and mix well. Pour mixture into prepared tin and smooth the top.
  3. Bake for 30–40 minutes, until golden brown and set. Cut into 6 pieces. Serve warm or cold.

TO REFRIGERATE: Store slice in a reusable container for up to 4 days. Enjoy cold or reheat individual servings in microwave.

TO FREEZE: Store individual slices in reusable containers or snap-lock bags for up to 3 months. Thaw on a paper towel–lined plate, covered, in fridge overnight. Reheat in microwave or serve cold.

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