Step-by-Step Instructions

1. 1.Cook the Bacon

   Cook 200 grams of diced bacon in a small fry pan over medium to high heat for a couple of minutes until cooked and golden brown. Turn off the heat and set aside to cool.

2. 2.Prepare Wet Ingredients

   In a medium mixing bowl, add 4 eggs, 1/2 cup of milk, and 1/3 cup of plain olive oil. Whisk together until smooth. Season with salt and black pepper. Add 1 cup of self-raising flour (or regular plain/all-purpose flour with 1 teaspoon of baking powder) and stir until a smooth batter forms.

3. 3.Combine All Ingredients

   Add the cooled cooked bacon, 1 finely chopped small brown/yellow onion, 1 grated small carrot, 1 grated zucchini/courgette, 1 diced small red capsicum, 1 diced small yellow capsicum, and 1 diced small green capsicum to the batter. Gently fold everything together until mixed and coated in the batter. Add 1.5 cups of grated cheddar cheese and gently fold through until evenly distributed.

4. 4.Bake the Slice

   Lightly grease a 20cm x 30cm deep baking dish with spray oil and line it with non-stick baking paper, leaving some overhang on two sides for easy removal. Carefully transfer the mixture into the baking dish and smooth out the surface. Bake in a preheated oven at 180°C (360°F) for approximately 35-40 minutes, or until it is set in the center and golden brown around the edges.

5. 5.Cool and Serve

   Allow the slice to cool for about 10 minutes to firm up before slicing and serving. It has a lovely soft, eggy consistency with cooked veggies and little nuggets of cheese throughout.