Based on the Aussie classic savoury slice, the zucchini slice, this egg-based dish is full of carrots and cheese, and is great for school lunchboxes! It was one of the first things I made for my sons gluten-free lunchbox that he gobbled up and asked for more the next day - the relief!
Leave vegetarian (just check your parmesan is suitable for vegetarians), or add some cooked bacon or sliced ham.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 3 carrots around 200g, grated
- 5 eggs size large
- 65 g gluten-free plain flour I use White Wings, which has xantham gum added.
- 1 teaspoon gluten-free baking powder
- 60 ml olive oil
- 3 spring onions finely chopped
- 100 g cheddar cheese grated
- 25 g parmesan cheese grated. Optional. Make sure suitable for vegetarians if vegetarian.
- salt
- black pepper
Method
- Preheat the oven to 180℃ fan / 200℃ / 392℉.
- Line a 20 x 30 cm (7.5 x 12 inch) baking dish with baking paper.
- Whisk the eggs in a large mixing bowl, then add the flour and baking powder and whisk until smooth.
- Add the grated carrots, chopped spring onions, grated cheese and olive oil, a pinch of sea salt and black pepper and stir to combine.
- Pour the batter into the pan and smooth down the top. Sprinkle over the parmesan. Bake for 25-30 minutes, until golden and set.
- Allow to stand for 10-15 minutes before slicing.
- Store any leftovers in the fridge in a covered container for up to 3 days.
Nutrition
Calories 131kcal | Carbohydrates 5g | Protein 6g | Fat 10g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 5g | Trans Fat 0.01g | Cholesterol 78mg | Sodium 160mg | Potassium 83mg | Fiber 1g | Sugar 1g | Vitamin A 2749IU | Vitamin C 1mg | Calcium 122mg | Iron 1mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 3 carrots around 200g, grated
- 5 eggs size large
- 65 g gluten-free plain flour I use White Wings, which has xantham gum added.
- 1 teaspoon gluten-free baking powder
- ¼ c olive oil
- 3 spring onions finely chopped
- 100 g cheddar cheese grated
- 25 g parmesan cheese grated. Optional. Make sure suitable for vegetarians if vegetarian.
- salt
- black pepper
Method
- Preheat the oven to 180℃ fan / 200℃ / 392℉.
- Line a 20 x 30 cm (7.5 x 12 inch) baking dish with baking paper.
- Whisk the eggs in a large mixing bowl, then add the flour and baking powder and whisk until smooth.
- Add the grated carrots, chopped spring onions, grated cheese and olive oil, a pinch of sea salt and black pepper and stir to combine.
- Pour the batter into the pan and smooth down the top. Sprinkle over the parmesan. Bake for 25-30 minutes, until golden and set.
- Allow to stand for 10-15 minutes before slicing.
- Store any leftovers in the fridge in a covered container for up to 3 days.
Nutrition
Calories 131kcal | Carbohydrates 5g | Protein 6g | Fat 10g | Saturated Fat 3g | Polyunsaturated Fat 1g | Monounsaturated Fat 5g | Trans Fat 0.01g | Cholesterol 78mg | Sodium 160mg | Potassium 83mg | Fiber 1g | Sugar 1g | Vitamin A 2749IU | Vitamin C 1mg | Calcium 122mg | Iron 1mg
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