11 August, 2015
Vegetable Slice
Vegetable Slice
Serves: 6
Ingredients:
- 2 carrots
- 1/2 leek
- 1 zucchini
- 1 small sweet potato
- 1 small onion
- 1 red capsicum
- 3 spring onions, including green portion
- 3 rashers bacon, rind removed (optional)
- 1 cup ground rice
- 2 teaspoons baking powder
- 1 tablespoon minced garlic
- 12 eggs
- 3/4 cup rice milk
Method:
- Preheat your oven to 180 degrees Celsius and grease and line a 20-22cm square baking tray/tin.
- Peel vegetables that require peeling then finely dice all vegetables to about 3/4cm cubes.
- Dice the bacon and place in a large mixing bowl with the diced vegetables.
- Stir through the ground rice and baking powder until all the vegetables are well coated.
- In a mixing jug whisk together the eggs, milk, garlic and salt & pepper to taste until well combined then pour over the coated vegetables until well combined and all vegetables are coated in the egg mixture.
- Pour into the prepared tray and then bake for 45 minutes or until golden and set.
Recipe Notes:
- Ground rice can be replaced with plain flour
- Rice milk can be replaced with any type of milk and 1 cup of grated cheese can a also be added if preferred.
- To be stored covered in the fridge for the maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.