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.
Serves 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
- 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.
- Place all ingredients in a large bowl, season with salt and pepper and mix well. Pour mixture into prepared tin and smooth the top.
- 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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