Bacon and Vege slice

Bacon and Vege slice (serves 6) 

205 calories per serve 

2 tsp olive oil
150g sliced ham, finely chopped
1 brown onion, finely chopped
100g button mushrooms - sliced thinly

1 red capsicum - finely diced

6 eggs
1/3 cup (80ml) low fat milk
Salt & freshly ground pepper
3 zucchini, coarsely grated, excess moisture squeezed
2 large carrots, coarsely grated
1/3 cup (50g) plain flour (or rice flour for gluten free alternative)
Salad, to serve

Preheat oven to 200°C. Line an 18cm-square cake pan with non-stick baking paper or spray with cooking spray.

Heat oil in a non-stick frying pan over a medium heat. Add ham and onion, and cook for 1-2 minutes then add mushrooms and capsicum and cook a further 3-5 minutes until soft. Drain off any excess moisture on paper towel and set aside to cool.

Once the ham and onion mixture has cooled, whisk the eggs and milk together and season with salt and pepper.

Stir the zucchini, carrot and ham mixture into the egg and milk and combine. Finally stir in the flour.

Spoon the mixture into the pan and smooth the surface.

Bake for 30-35 minutes or until set and golden brown. Set aside in the pan for 15 minutes before cutting into slices. Leaving to cool slightly allows the slice to stay firm (cutting into a hot slice will probably fall apart).

Serve with salad.

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This is one of the easiest recipes and I love it. You can add different seasoning to it (cayenne pepper for a bit of spice, curry for a bit of tang) just to give it a bit of lift. 

Removing the excess moisture is important for the slice to hold it's shape - a soggy slice may not stick together - just sayin' 

With only 205 calories per serve you can enjoy this slice at any time of the day with your favourite side salad.