Ingredients 1/8 cup olive oil
2 cloves garlic, crushed (exclude for low FODMAP)
1 leek, sliced (exclude for low FODMAP)
3 slices ham, diced (exclude for a vegetarian option)
1 large zucchini, grated
1 large carrot, grated
1 eggplant, peeled and grated
250 g grated cheddar cheese (or lactose free, if required)
1 cup flour (gluten free, if required)
1 tsp baking powder
Salt and pepper, to season
You will need High sided frypan with a lid, I used a 30 cm wide 8 cm tall (my slice rose 5.5 cm)
Preheat a frypan on high heat.
Beat the eggs and flour to combine.
Add the cheese, season with salt and pepper, stir to combine and set aside.
Sauté the garlic, leek and ham in 1 tbsp oil in the frypan until the leek is soft and the ham is caramelised.
Sauté the leek and ham
Add the carrot. Stir for 2 minutes.
Add the eggplant, zucchini and cook for 2 minutes, stirring occasionally.
Add the remaining oil and spread the ingredients evenly over the frypan.
The eggplant and zucchini make this slice moist
Pour the egg and cheese mixture into the frypan and cover with a lid. Cook for 5 minutes on high.
Pour the batter onto the pan
Turn the heat to medium and cook for 12 - 15 minutes until set or the edges of the slice starts to turn brown and come away from the edge of the pan.