This is a great, quick, healthy recipe!
|Zucchini Slice - Wehll style (serves 6)|
|5 x eggs||365||25.5||33||5||0|
|3/4 cup (100g) wholemeal self raising flour||366.75||1.5||11.1||68.55||11.85|
|1 medium zucchini, grated (232 g)||35||0.7||1.9||3.7||2.8|
|1 medium carrot, grated (140g)||45||0.1||1.1||7||5.5|
|1 Small onion (60g)||14||0||0.8||2.2||1|
|125 Weight Watchers Bacon||120||2.5||23.1||1||0|
|1/2 cup grated light tasty cheese (60g)||198||14.3||17.1||0.3||0|
|1 tomato, sliced (medium 150g)||27||0.2||1.5||3.6||1.8|
|100 mL Lght and creamy evaporated milk||98||1.6||8||12.6||0|
|1 tbsp Parmesan cheese grated (7.5g)||35||2.5||3||0||0|
Crack eggs into a large mixing bowl and whisk. Whisk in flour and evaporated milk. Add zucchini, onion, diced bacon, carrot, and light tasty cheese and stir until distributed evenly.
Line a heavy based frying pan with baking paper and spray with olive oil spray. Heat the saucepan over medium heat. Pour into the slice mixture and evenly distribute with a spoon. Reduce the heat to low and cover with the frying pan lid. Cook over low heat for about 15 minutes, checking every so often. When the edges appear cooked and there is a small amount of bubbling, remove the lid and place sliced tomato on top and sprinkle with Parmesan cheese. Place the saucepan under the grill on high heat and brown the top. The slice is ready when it is firm when touched.
Turn out onto a plate by placing the plate over the frying pan and tipping upside down. Remove the baking paper, place another plate over and flip so it is right side up.
Cut into 6 wedges and serve with lots of green salad with a sprinkle of olive oil and lemon juice or balsamic vinegar.