Bacon & Veggie Slice (Lunch alternative to sandwiches)
Ingredients for bacon & veggie slice (serves 6)
Extra light olive oil, to grease
4 bacon rashers, rind removed, diced
1 leek, halved lengthways, thinly sliced crossways
2 medium zucchini (courgettes), grated
2 medium carrots, peeled, grated
105g (11/4 cup) grated tasty cheese
150g (1 cup) self-raising flour, sifted
5 eggs, lightly beaten
125ml (1/2 cup) extra light olive oil
2 teaspoons Dijon mustard
Salt & freshly ground black pepper
Natural yoghurt (optional), to serve
Baby spinach leaves (optional), to serve
Method for Bacon & Veggie slice
Grease a 19cm (base measurement) square, heatproof microwave-safe dish lightly with the oil.
Place bacon in a large, heatproof microwave-safe bowl. Cover with paper towel and cook on High/800watts/100%, stirring after 2 minutes, for 4 minutes. Add leek, cover with paper towel and cook on High/800watts/ 100% for a further 1 minute. Set aside for 5 minutes to cool slightly.
Stir in the zucchini (courgette), carrots, cheese and flour, and mix well.
Whisk together the eggs, oil and mustard in a medium bowl. Add to the bacon and vegetable mixture, season with salt and pepper, and mix gently to combine.
Pour the mixture into the prepared dish. Place the dish on a microwave-safe rack or upturned saucer to elevate about 2cm above the turntable. Cook, uncovered, on Medium/500watts/50% for 15 minutes or until the edges are firm and the centre is slightly wobbly.
Preheat grill on medium-high. Place the dish under the preheated grill for 4-5 minutes or until top is golden and centre is firm to touch.
Cut into pieces and serve warm with a dollop of yoghurt, sprinkled with pepper, and spinach leaves, if using.