Ingredients
3 rashers bacon, chopped
1 large zucchini, grated
1 cup peas (fresh or frozen)
2 spring onions, sliced
1 cup cheddar cheese, grated
1 cup self-raising flour
1 tablespoon fresh thyme leaves
1/4 cup vegetable oil
1/4 cup Vitasoy Soy Milky Regular
5 eggs
6 asparagus spears
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- Heat the oven to 180C. Grease and line a 20cm square, non-stick slice tin and set aside.
- Fry or grill the bacon until crispy, then drain on a paper towel and add to a large mixing bowl.
- Add the zucchini, peas, onions, cheese, flour and thyme to the bowl with the bacon and mix well.
- In a separate bowl, whisk together the oil, milk and eggs. Add to the bacon bowl and stir to combine.
- Pour into the slice tin and smooth the top. Lay the asparagus slices on top and bake for 30-35 minutes until golden and set. Cool in the tin for 10 minutes before slicing and serving warm. It can also be served at room temperature or cold.