Veggie Slice

Want to get more veggies into your pregnancy diet? This recipe will make that super easy.

You can use any veggies that you currently have growing or in your pantry or fridge. This recipe is also a great way to get more eggs into your diet. Organic, pasture raised eggs are loaded with protein, omega 3 fats, fat soluble vitamins A, D E and K2, folate and choline.

Enjoy this veggie slice for dinner one night with a mixed salad on the side. And then again for breakfast or lunch the next day.

| Serves 6 |

Ingredients

3 garlic cloves, finely diced

1 carrot, peeled, cut into chunks

1 zucchini, cut into chunks

1 ½ cups mushrooms, diced

4 spring onions, finely sliced

8 organic free-range eggs, lightly whisked

6 nitrate free bacon rashes, diced

1 cup coconut cream

2 tbsp coconut oil, divided

Himalayan salt & black pepper to season

Method

Preheat oven to 180° (160° fan forced). Line a 22cm x 30cm ceramic or porcelain baking dish with unbleached parchment paper. Set aside.

In a medium size frying pan, heat 1 tablespoon of the coconut oil over a medium heat. Add bacon and fry until slightly cooked (but not browned), stirring occasionally. Once cooked, remove bacon from heat, and set aside in a large bowl to cool.

Add the garlic to the frying pan and cook for 1 minute. Add in the carrots and zucchini and cook for 3-5 minutes, or until slightly softened, stirring constantly so they don’t burn.

Add in the other tablespoon of coconut oil. Now add the mushrooms and spring onions, and fry for a further 1-2 minutes, stirring continuously. Remove from heat, add veggie mixture to the bacon and stir until combined.

Pour the whisked eggs into the bacon and veggie mixture, add the coconut cream, and season well with salt and pepper.

Stir until fully combined, then pour into the lined baking dish, and cook for 1 hour, turning halfway to cook evenly. To see if cooked, place a skewer into the centre, if it comes out clean, it is cooked. If not, place back into the oven for a little while longer, until cooked.

Once cooked, remove from heat and set aside on the bench top to cool slightly. Cut into 6 even slices. Serve with your favourite salad or enjoy as a snack on its own.