Kids love whisking eggs and grating vegies and cheese for this recipe. Use extra zucchini strips to garnish the top when asparagus isn’t in season.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 3 rashers bacon, chopped
- 1 large zucchini, grated
- 1 cup frozen peas
- 2 spring onions, sliced
- 1 cup grated cheddar cheese
- 1 cup self-raising flour
- 1 tbsp fresh thyme leaves
- ¼ cup olive oil
- ¼ cup milk choice
- 5 eggs
- 6 asparagus spears
Method
- Preheat oven to 180°C. Grease and line 20cm square slice tin and set aside.
- Fry or grill bacon until crispy, then drain on paper towel and transfer to large mixing bowl. Add zucchini, peas, onions, cheese, flour and thyme to bowl with bacon and mix well.
- In separate bowl, whisk together oil, milk and eggs. Add to bacon bowl and stir to combine. Pour into slice tin and lay asparagus spears on top. Bake for 30–35 mins until golden and set. Cool in tin for 10 mins before slicing and serving warm.
- It can also be served at room temperature or cold in lunchboxes.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
