Scale

½ cup broccoli, grated

1 medium zucchini, grated

½ cup carrot, grated

2 spring onions (green part only), finely chopped

100g bacon or shredded free range chicken (optional, omit for vegetarian option)

1 cup grated grass fed mozzarella cheese or goats feta (optional)

1 cup Low Fodmap All Purpose flour (we used a combination of ½ cup white rice flour, ¼ cup tapioca flour & ¼ cup oat flour)

¼ cup chopped fresh parsley leaves

4 xl free range eggs, lightly beaten

¼ cup almond or rice milk

¼ cup olive or coconut oil

1 teaspoon garlic infused oil (optional)

Preheat oven to 160°C. Grease an 18cm x 28cm rectangular brownie/slice pan. Line base and sides with baking paper, allowing sides to overhang.
Combine broccoli, zucchini, carrots, spring onion, bacon or chicken if using, cheese, parsley, flour in a large mixing bowl.
Stir until well combined then mix in the eggs, milk and oils. Season with salt and pepper.
Pour mixture into the prepared pan, evenly spreading the top with a spatula. Bake for 30-35 Minutes or until firm. Set aside to cool then cut into squares.
Serve with some crisp baby spinach, dressed with a splash of olive oil and lemon juice.
Enjoy!