Ingredients:

1 tbsp olive oil

3 bacon rashers (trimmed and finely chopped)

1 finely chopped onion

1 large grated carrot

1 large grated zuchinni

3 eggs

1 cup grated cheese

¼ cup cream

½ cup sifted SR flour

Method:

1. Preheat oven at 180°C. Grease mini muffin pans.
2. Heat oil, sauté bacon and onion for 4 to 5 minutes. Add carrot. Cook for 2 to 3 minutes. Stir in zucchini. Transfer to a large bowl, cool for 10 minutes.
3. Whisk together eggs, creams and cheese. Season to taste.
4. Stir egg mixture with cooled zucchini mixture, stir flour through until well combined.
5. Spoon mixture into prepared pans. Bake for 15 to 20 minutes.
*For vegetarians, leave out bacon and add corn.