1 tablespoon butter
1 brown onion
3 rashers bacon
1 medium red capsicum
2-3 medium zucchini
1 cup grated cheddar cheese
¾ cup Self-Raising flour
3 tablespoons olive oil
Preheat oven to 180°C.
Lightly grease a 25cm square ceramic dish with a little of the butter.
Finely dice onion, bacon and capsicum. Sauté in melted butter over low heat until tender. Remove from heat and set aside.
Grate zucchini and squeeze out excess moisture.
In a large mixing bowl, combine bacon mixture, zucchini, grated cheese and flour. Season with salt and pepper. Whisk oil and eggs together and stir through other ingredients to combine.
Spread mixture into prepared dish and bake for 25-30 minutes until top is golden and centre is set. Stand for 10 minutes before slicing.
Can be served hot or cold.
Gluten Free Variation:
Directly substitute ¾ cup Orgran Self-Raising Flour.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.