Ingredients 1/8 cup olive oil
1 small onion, diced (exclude for low FODMAP)
2 tbsp chives, finely cut (exclude for low FODMAP)
3 rashes bacon, chopped (exclude for a vegetarian option)
2 large zucchini, grated
1 large carrot, grated
1/2 red capsicum, diced
250 g cheddar cheese, grated (or lactose free, if required)
1 cup self raising flour (gluten free if required)
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 4.5 cm)
Preheat a frypan on high heat.
Beat the eggs and flour until smooth. Add the cheese, season with salt and pepper and stir to combine. Set aside.
Sauté the onion and bacon in 1 tbsp oil in until the onion is soft and translucent and the bacon caramelised.
Add the capsicum and carrot. Stir for 2 minutes.
The capsicum and carrot add a sweet flavour to the slice
Add the chives, zucchini and stir for 1 minute to combine. Add the remaining oil, stir and spread the ingredients evenly over the frypan.
The oil will stop the bottom of the slice sticking to the pan
Pour the egg and cheese mixture into the frypan and cover with a lid. Cook for 5 minutes on high.
Turn the heat to medium and cook for 10 minutes until set or the edges of the slice starts to turn brown and come away from the edge of the pan.