Sometimes it’s nice to go out for lunch.
Sometimes it’s even nicer to ditch motherly responsibility just for a few hours, and go out for lunch.
And sometimes it’s even nicer to spend some blissful childfree hours out for lunch prepared by a professional chef, chatting about food with said chef and some lovely bloggers.
That’s just what I was able to do last week, courtesy of the Australian Egg Corporation.
With Lilly safely deposited with Nan and Pop, I fired up the GPS and headed for the Sydney Cooking School at Neutral Bay (which I must try to get back to, Santa, if you’re listening…). There I met up with Lisa, Seana, Candy, Marissa, and of course our chef, Ed Halmagyi.
We talked eggs; meringue, frittata, salad, and boiled with toast soldiers. Eggs are an excellent source of protein, and with the reported glut of eggs set to bring prices down, they’re a very economical way to feed a family. Back when I was working full time, frittata was my Friday night special; something tasty I could whip up in about 15 minutes, with whatever I had in the fridge.
This event was quite timely for me; I’ve been going through eggs like there’s no tomorrow lately. This is mainly due to all the ice-ream and tarts I’ve been making; not the healthiest way to eat eggs, but certainly a favourite! I made the veggie slice recipe that I'm sharing today with some lovely free-range eggs that Ed gifted us.
Ed had some great tips for working with eggs (jump over to Lisa’s post for them). The food was simple and delicious. I picked up a great idea for a fresh rhubarb salad too. I see some kitchen experiments in my near future!
One of the topics we covered was healthy eating for kids. I have trouble feeding both eggs and vegetables to Lilly. She isn’t a fan unfortunately. Frittata and quiche go untouched on her plate. She’d much rather munch on some cheese and suck the guts from some cherry tomatoes. She did however give this recipe a go when her big sisters were visiting early in the year. They loved this veggie slice, and I must admit that it’s a favourite of mine too. It’s very easy to prepare, tastes really good, and makes you feel healthier with every bite.
The recipe would make enough for 6 adults, but it reheats really well for lunch the next day, so don’t worry about wasting any leftovers.
Veggie Slice – Ingredients
- 250g grated zucchini (about 2 zucchini)
- 150g grated carrot (1 large carrot)
- 200g rindless bacon, finely sliced and fat trimmed (about 4 large rashers)
- 150g diced red capsicum (1 small or ½ a large red capsicum)
- 150g diced Spanish onion (1 small onion)
- 1 cup grated tasty cheddar cheese
- 1 cup self-raising flour
- 6 eggs
- ½ cup finely grated parmesan
- A pinch of salt and generous sprinkle of pepper.
Preheat your oven to 170°C and find your large ceramic baking dish (mine is 30 x 21cm, yours should be at least this size). I don’t find a need to grease and line my dish, but you can if you like.
In a large mixing bowl, beat the eggs lightly with a pinch of salt, and then beat in the flour until all lumps have been removed.
Stir in the zucchini, carrot, bacon, capsicum, onion, and cheddar cheese, ensuring the mixture is well combined. Spread the mixture evenly over the base of your baking dish. Top with the parmesan and pepper.
Bake in your preheated oven for approximately 45 minutes, until cooked through and golden on top. Serve with a fresh garden salad.
So tell me, what’s your favourite way to eat eggs?