This is a super simple recipe and is perfect for a light, midweek Summer meal. It can be made ahead and frozen for lunches. Tip – if making for school lunchboxes I like to cook in mini muffin tins, perfect for little hands. (If doing this, reduce cooking time to 20mins.)

Family friendly and kid approved by my 2 x boys!

Other combinations we love –

Roasted sweet potato, feta, baby spinach and red onion.

Diced mushrooms, diced capsicum, grated zucchini, feta.

Get creative and try any vegetables your family likes.

 

Ingredients

2 x zucchinis grated

1 x carrot grated

200g nitrate free bacon diced (leave out for vegetarian option)

180g haloumi grated

¾ cup almond meal

6 x eggs

Cracked pepper

 

Method

Preheat oven to 180c

Put all ingredients in a large bowl and mix until well combined.

Pour into baking dish, bake for 45 – 50mins until set and lightly browned on top.

Serve with a salad and some homemade bread, yum!