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omelette, zuchini slice


  • Rice bran oil or butter for cooking
  • 1 small onion, sliced
  • 1 large or 3 button mushrooms, sliced
  • 2 cups diced cooked vegetables (potatoes, sweet potatoes, carrots, peas, zucchini, etc) OR 2 cups of cooked frozen vegetables, drained
  • 6 eggs
  • ½ cup milk
  • ½ cup grated cheese (optional)



  1. Preheat the oven to 180°C 
  2. Heat a dash of oil in an oven suitable frying pan (24cm diameter). Add the onion and mushrooms, and cook over a medium heat until it starts to soften.
  3. Add vegetables and toss to mix. Reduce heat and allow vegetables to warm through.
  4. Whisk together eggs and milk. Season well with salt and black pepper. Pour over the sausages and vegetables.
  5. Scatter over grated cheese if using.
  6. Bake for 25-30 minutes until eggs are set and topping golden.


Zucchini Slice GAPS friendly!

Posted on Updated on

omelette, zuchini slice


  • 5 eggs
  • 1 cup almond meal
  • 2 large zucchinis, grated
  • 2 large rashers of bacon, rind trimmed, finely chopped
  • 1 carrot, peeled & grated
  • 1 onion, finely chopped
  • 1 mushroom, finely chopped
  • 2 Tbsp parsley, finely chopped
  • Salt & pepper to taste


  1. Pre-heat oven to 200oC
  2. Beat eggs in a large bowl, then add almond meal and mix thoroughly
  3. Add zucchini and carrot to the batter and stir to combine
  4. Heat a large skillet over medium heat, add bacon to pan
  5. Once bacon has released some fat into the pan, add onions and mushrooms to pan and fry until bacon is golden and onion is clarified
  6. Add bacon, onion, mushrooms and pan juices to the batter and mix, adding seasoning as you go.
  7. Spread batter into a lasagne pan and bake in oven for 20 minutes or until golden brown on top and a skewer comes out clean.
  8. Serve hot or cold.

Image courtesy of Apolonia at