Bacon and veggie bake
¾ cup(s), (185ml)
600 g, peeled, cut into 3cm pieces
Pumpkin, butternut, raw
500 g, cut into 3cm pieces
125 g, fat trimmed, chopped
1 medium, finely chopped
1 medium, grated
Reduced-fat 15% cheddar cheese
½ cup(s), grated, (60g), grated
2 x 3 second spray(s)
- 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.