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Photo of Bacon and veggie bake by WW

Bacon and veggie bake

5
Points®
Total Time
1 hr 20 min
Prep
25 min
Cook
55 min
Serves
6
Difficulty
Moderate

Ingredients

Egg(s)

3 medium

Skim milk

¾ cup(s), (185ml)

Potato(es)

600 g, peeled, cut into 3cm pieces

Butternut pumpkin

500 g, cut into 3cm pieces

Shortcut bacon

125 g, fat trimmed, chopped

Brown onion

1 medium, finely chopped

Zucchini

1 medium, grated

Extra light cheddar cheese

½ cup(s), grated, (60g), grated

Oil spray

2 x 3 second spray(s)

Instructions

  1. 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.
  2. Boil, steam or microwave potatoes and pumpkin, separately, until just tender. Drain.
  3. 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.
  4. 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.

Notes

SERVING SUGGESTION: Mixed salad leaves.

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