Ingredients
6 eggs
¼ cup coconut flour
2-3 large zucchini
about 500g, coarsely grated
1 carrot
grated
250g rindless bacon
diced
1 large brown onion
diced
¼ cup olive oil or butter
(60ml)
½ tsp sea salt
cracked pepper
to taste
butter
for greasing
Allergy Advice
Contains Dairy
Contains Eggs
Equipment
- 1 30 x 20cm lamington tin or large serving dish
- 1 Large bowl
- 1 Oven
Instructions
- Preheat oven to 190°C (170°C fan-forced). Grease and line a 30 x 20cm lamington tin or large serving dish and set aside.
- Beat eggs in a large bowl until combined. Add coconut flour and beat until smooth.
- Add zucchini, carrot, bacon, onion, oil and combine mixture.
- Stir in salt and a little cracked pepper depending on your taste (or your kids).
- Pour into dish and bake for approximately 30-40 minutes or until golden on top and cooked through.
Notes
Variation
If you are requiring a vegetarian alternative then you can omit the bacon.
Storage
This recipe is freezeable and can be cut, wrapped and frozen for up to two months.
Hi this is a good recipe but I think you will find the bacon is not a Paleo ingredient.
Also corn and tasty cheese can be added to make this even more non-Paleo.
Thank you for your comment. Bacon is a bit of a grey area. It is included in quite a few paleo recipes as it obviously comes from pigs and can be made using natural ingredients. Though the bacon we buy is most likely not srictly paleo, if you can, look for bacon that is organic, sugar-free, and free from nitrates.