Delicious Carrot & Zucchini Slice

This carrot & zucchini slice is rich in fibre, loaded with vegetables, and well-balanced with protein and healthy fats. It’s a great option for meal prep, lunchboxes, or a light meal paired with a fresh salad.

Ingredients:

• 1 grated potato
• 2 rashers bacon, chopped
• 1 onion, diced
• 1 leek, sliced
• 1 clove garlic, grated 
• 3 medium sliced zucchinis, grated (well squeezed)
• 2 medium sized carrots, grated
• 2 shallots
• 4–5 eggs 
• ¼ cup milk 
• ½–¾ cup grated cheese
• Salt & pepper

Method:

1. Preheat fan-forced oven to 200°C.
2. Heat a pan over medium heat and cook the bacon until lightly crispy. Add the potato, onion, leek, and garlic, and cook until softened and lightly golden.
3. Add the zucchini, carrot, and shallots. Cook for 2–3 minutes, just until slightly softened. If there’s excess liquid, cook it off to avoid a soggy frittata.
4. In a separate bowl, whisk together the eggs, milk, salt, and pepper, then stir in the cheese.
5. Transfer the cooked vegetable mixture to a large bowl and allow it to cool slightly. Pour over the egg mixture and gently stir to combine.
6. Lightly grease a baking dish with oil, then pour in the mixture. Bake for 20–25 minutes, or until the centre is set.
7. Let the frittata rest for 5 minutes before slicing and serving. Enjoy!

Serves 4-6 

Tips:

• Squeeze zucchini hard (use your hands) 
• If the mix looks wet in the pan, keep cooking before adding eggs
• Don’t overload without increasing eggs