Gluten free - dairy free - sugar free - nut free- contains eggs
Our summer garden is starting to grow beautifully but my zucchinis are not ready yet. My wonderful friend Fiona, however, already has an abundance and is keeping me in steady supply of both zucchini's and eggs from her chooks. This slice is the obvious choice to combine the two!
I use bacon in mine, but this is totally optional if you want to make it vegetarian. I try to use organic bacon that has been naturally smoked, to avoid nitrates and nitrites. If you're going to leave it out, I'd suggest adding a herb like rocket (arugula), parsley, basil or oregano to give it a bit more flavour, and add extra salt.
This slice is wonderful fresh for lunch or dinner with a side salad, or it also makes a great lunch box addition for school or work. It's nice and firm (unlike other egg-based dishes like frittata), so it travels well. It's also great for a weekend breakfast. It's a great one to get the kids involved with cooking (my kids are always keen to use the grater and crack eggs), and they always ask for more!
UPDATE: I have made a Paleo/ grain free version of this that works really well. Here are the ingredients for both version- the only changes for the Paleo version are to increase the eggs and oil, eliminate the cheese, and change the flour. Method remains the same.
Regular Gluten Free Version: