Bacon and vegie bake

Name: Bacon and vegie bake
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 6 servings
Cuisine: Modern Australian
Ingredients: 3 medium egg(s); 0.75 cup(s) skim milk (185ml); 600 g potato peeled, cut into 3cm pieces; 500 g pumpkin, butternut, raw cut into 3cm pieces; 125 g Hans 98% Fat Free Short Cut Bacon fat trimmed, chopped; 1 medium brown onion finely chopped; 1 medium zucchini grated; 60 g Bega Country Light Cheese, Tasty, 50% Less Fat, Grated; 2 x 3 second spray(s) oil spray

SmartPoints® value per serving

Total Time

1 hr 20 min

Prep

25 min

Cook

55 min

Serves

Difficulty

Moderate

Ingredients

egg(s)

3 medium

skim milk

¾ cup(s), (185ml)

potato

600 g, peeled, cut into 3cm pieces

pumpkin, butternut, raw

500 g, cut into 3cm pieces

Hans 98% Fat Free Short Cut Bacon

125 g, fat trimmed, chopped

brown onion

1 medium, finely chopped

zucchini

1 medium, grated

Bega Country Light Cheese, Tasty, 50% Less Fat, Grated

60 g

oil spray

2 x 3 second spray(s)

Instructions

Preheat oven to 200°C or 180°C fan-forced. Lightly spray a deep 25cm x 20cm ovenproof dish with oil. Whisk eggs and milk in a jug until combined. Season with salt and freshly ground black pepper.
Boil, steam or microwave potatoes and pumpkin, separately, until just tender. Drain.
Meanwhile, lightly spray a large non-stick frying pan with oil and heat over high heat. Add bacon and onion and cook, stirring, for 5 minutes or until onion has softened.
Place potato, pumpkin, onion mixture and zucchini in prepared dish. Toss to combine. Pour over egg mixture and sprinkle with cheese. Bake for 40 minutes or until golden and set. Serve.

Bacon and vegie bake

Ingredients

Instructions

Notes

You might like

Pumpkin soup

Zero vegie soup

Healthy zucchini slice

Easy Minestrone soup

Butter style chicken curry

Spicy lentil and chickpea soup

Start eating better than ever!