Bacon, Zucchini & Sweet Potato Slice

To begin, preheat your oven to 180°C and prepare a 26 x 16cm slice pan by greasing and lining it with baking paper.

In a large non-stick frying pan, heat some oil over high heat. Add the diced onion and D'Orsogna Natural Shortcut Bacon, frying them for about 3 minutes until softened and browned.

Next, add the sweet potato to the pan and stir for 3-4 minutes until it becomes tender. Afterward, stir in the minced garlic and cook for an additional minute. Once done, remove the sweet potato mixture from the heat and allow it to cool slightly.

In a separate bowl, whisk together the eggs and flour until smooth. Then, gently add the ricotta, mixing just until combined. Incorporate the zucchini, chives, and the cooled sweet potato mixture, along with the feta, salt, and pepper. Stir all the ingredients together until evenly combined.

Pour the mixture into the prepared slice pan and bake in the preheated oven for approximately 30-35 minutes or until set. Allow the slice to cool for 10 minutes before slicing. Once cooled, it can be stored in a lunchbox for a convenient and delicious lunch throughout the week.