Ingredients
Scale
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 4 slices shortcut bacon, finely chopped
- 300g sweet potato, peeled, grated
- 3 garlic cloves, crushed
- 6 eggs
- 1/4 cup plain flour
- 1/2 cup ricotta
- 250g zucchini, grated
- 2 tablespoons fresh chives, chopped
- 85g fetta, thinly sliced, optional
- Salt and pepper to season
- 240g cherry truss tomatoes
- salad greens, to serve
- Balsamic vinegar, to serve
Instructions
- Preheat oven to 180C.
- Grease and line a 26 x 16cm slice pan.
- Heat oil in a large non-stick frying pan over high heat.
- Fry onion and bacon for 3 minutes, or until soft and browned.
- Add sweet potato to pan, stir for 3-4 minutes to softened.
- Stir through garlic for 1 minute.
- Remove sweet potato mix from heat to cool slightly.
- In a bowl whisk the eggs and flour, then add in ricotta, whisking until just combined.
- Add zucchini, chives, sweet potato mix, fetta and salt and pepper to egg mixture, stir to combine.
- Pour the mixture into the prepared pan.
- Bake for 25-30 minutes or until golden and cooked through.
- Meanwhile, place the tomatoes on a baking tray. Spray with oil.
- Roast tomatoes in the oven for the final 10 minutes of slice cooking, or until just soft.
- Allow slice to cool for 10 minutes before slicing.
- Serve slice with tomatoes and salad.
- Prep Time: 15 mins
- Cook Time: 40 mins
