Veggie Slice

I make this veggie slice quite frequently – it is such a quick and easy throw together meal, that you can pack full of veggies – even the more tired looking ones you find at the back of the crisper! What I love about the slice is that you can make it ahead of time, so when I was still working at my day job, I would often whip one of these up the night before and when I came home tired from work it was just a matter of heating it up and serving with a quick salad. It is just as delicious served cold as it is hot, so it’s also a great option for picnics or lunch boxes.

The ingredients listed below are the ones I used in today’s slice, but as I said above you can really add whichever veggies you have on hand – I would just keep the quantity of veggies to around 2 cups (excluding the onions and cheese)


INGREDIENTS

5 eggs
1 cup of self-raising flour, sifted
3 spring onions, sliced
6 slices of short cut bacon, diced
1 carrot, grated
1/2 cup of corn kernels
1 cup of cheese, grated
handful of cherry tomatoes
salt and pepper to taste
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HOW TO

Preheat oven to 170C

Grease and line a 30cm x 20cm baking tray with baking paper.

Crack eggs into a large bowl and beat with an electric mixer until combined.

Sift flour into the mixture and continue to beat until mixture is smooth.

Add the spring onions (leave a small amount for garnish), chopped bacon, grated carrot, corn kernels and cheese (leave a small amount for garnish) into the mixture and stir through until fully combined. Season well with salt and pepper.

Pour mixture into your prepared tin and spread evenly.

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Slice your cherry tomatoes in half and arrange, seeds side up, across the top of the mixture.

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Garnish the top of the slice with the remainder of your spring onions, grated cheese and season with some additional cracked pepper.

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Bake in preheated oven for 30 minutes, or until golden brown. After 30 minutes I popped it under the grill for a couple of minutes to brown it up a bit.

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Serve hot, warm or cold with a simple side salad.

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