Bacon and veggie bake
3
Points®
Total time: 1 hr 20 min • Prep: 25 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
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.
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