Carrot, Zucchini & Bacon Slice



4 rindless shortcut bacon rashers, chopped
1 red capsicum, finely chopped
1 carrot, peeled, coursely grated
1 cup grated cheddar cheese
1 cup self raising flour
4 eggs at room temperature
1/2 cup milk


The first step is to pre-heat the oven to 180 deg C/ 350F. Grease and line a 30x20cm slice pan with baking paper, making sure some of the paper overhangs the pan.

In a non-stick frying pan over moderate heat, cook the bacon and capsicum for 5 minutes or until the capsicum is tender. Allow to cool slightly.


Combine the bacon, capsicum, zucchini, carrot, cheese and flour in a bowl. Whisk the milk and eggs lightly. Make a well in the centre and add to the dry ingredients. Stir until just combined without overmixing. Pour into the pan, level the surface and cook for 30-35 mins or until a skewer comes out clean after being inserted in to the middle.



Recipe taken from Super Food Ideas magazine, June 2013.


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