Ingredients
- 2 tablespoons olive oil
- 1 red onion, finely chopped
- 4 lean bacon rashers, finely chopped
- 1 red capsicum, finely chopped
- 1 large zucchini, coarsely grated
- 2 large beetroot, peeled, coarsely grated
- 100g cherry tomatoes, halved
- 1 cup self raising flour
- 1 cup reduced fat cheese, grated
- 5 medium eggs, lightly whisked
- 60mL reduced fat milk
Method
- Preheat oven to 180°C. Grease a 20cm x 30cm lamington tray, line with baking paper allowing paper to overhang edges
- Heat 2 teaspoons of oil in frypan over medium heat. Add onion, bacon and capsicum, stirring for 5 minutes or until onion softens. Set aside for 5 minutes to cool slightly
- Combine zucchini, beetroot, tomatoes, flour and cheese in a large bowl, stir in onion mixture
- Whisk egg, milk and remaining oil in a small bowl.
- Add to zucchini mixture and stir gently to combine
- Spoon into prepared tray and smooth down
- Bake for 40 minutes or until firm to the touch. Serve warm or cold.
Nutrition information panel
Nutrient | Per Serve | Per 100g |
Energy | 1090kJ | 526kJ |
Protin | 14g | 7.13g |
Total fat | 13g | 6.23g |
Saturated fat | 4g | 2.02g |
Carbohydrate | 20g | 9.54g |
Sugars | 6.4g | 3.09g |
Dietary Fibre | 3g | 1.53g |
Sodium | 473mg | 228mg |