BACON ZUCCHINI AND CORN SLICE

 

Ingredients:

• 6 large eggs
• 1 medium carrot, grated
• 1 small sweet potato, sliced or grated
• 2 medium zucchini, thinly sliced or grated
• 1 cup grated tasty cheddar cheese
• 6 cloves garlic, crushed
• 1 teaspoon fresh thyme leaves
• 1 can (400g / 14 ounces) sweet corn kernels, drained
• 6-8 rashers of bacon, cut into 2.5cm (1 inch) pieces
• 1 medium onion, finely diced
• Salt and pepper, to taste
• 1/4 teaspoon baking powder
• 1/4 teaspoon nutmeg

Instructions:

1. Preheat the oven to 180°C (355°F) on bake (not fan-forced). Line a 30cm x 24cm (11 x 9 1/2 inch) rectangular baking tin with baking paper, allowing it to overlap the edges for easy lifting later.

2. In a large bowl, break the eggs and add nutmeg, baking powder, salt, pepper, and crushed garlic. Beat well until thoroughly combined.

3. Add grated carrot, sliced or grated sweet potato, thinly sliced or grated zucchini, grated cheddar cheese, fresh thyme leaves, drained sweet corn kernels, bacon pieces, and finely diced onion to the bowl with the eggs. Mix everything together until evenly distributed.

4. Pour the mixture into the prepared baking tin, spreading it out evenly.

5. Bake on the middle shelf of the oven for 45-50 minutes, or until the vegetables are cooked through and the top is starting to turn golden brown.

6. Remove the slice from the oven. Using the overlapping edges of the baking paper, lift the slice out of the tin and transfer it to a cooling rack.

7. Allow the slice to cool slightly before slicing into portions.

8. Serve the slice warm or at room temperature. Enjoy!

Notes:

• If the mixture seems dry after mixing with the six eggs, feel free to add a couple of extra eggs and adjust seasoning to taste.
• Using a larger pan will result in a thinner slice that will cook faster than indicated in the recipe. Adjust baking time accordingly.