Cheesy Bacon & Veggie Slice

My yummy high-protein, gluten-free slice packed with flavour—perfect for meal prep or a quick, nourishing meal!

Ingredients

250g ricotta
4 eggs
4 scoops Tasteless Protein by Feel Good Protein
2 cups gluten-free flour
1 tsp baking powder
1 tbsp garlic (minced)
1 tbsp olive oil
1 tbsp water
2 tbsp nutritional yeast
1 onion, finely chopped
250g sun-dried tomatoes, chopped
8 bacon rounds, diced
1 cup sliced mushrooms (or other veg: pumpkin, sweet potato, carrot, spinach, zucchini, etc.)
2 tbsp chives, finely sliced
½ tsp smoky salt
¾ cup Parmesan, grated
½ cup milk
½ cup mozzarella, for topping
Method

Preheat & Prepare
Preheat your oven to 170°C (fan-forced). Grease and line a 20cm x 30cm baking dish or a large brownie pan with baking paper.
Cook the Bacon & Veggies
Heat a large frying pan over medium heat. Add the bacon and onion, cooking until the bacon is crispy and the onion is soft. Stir in the garlic, olive oil, and water, followed by the nutritional yeast, mushrooms (or any other veg you’re using), and sun-dried tomatoes. Cook until the veggies are tender. Remove from heat and set aside to cool slightly.
Make the Batter
In a large mixing bowl, whisk together the ricotta and eggs until smooth. Gradually fold in the flour and baking powder, alternating with the milk, until you have a thick batter.
Combine & Assemble
Stir the cooled bacon and veggie mixture into the batter, followed by the Parmesan and chives. Season with smoky salt and mix until well combined.
Bake to Perfection
Pour the mixture into the prepared baking dish, smoothing it out evenly. Sprinkle the top with mozzarella.
Bake & Serve
Bake for 40 minutes or until the slice is golden brown and the centre is set. Let it cool slightly before slicing.
Enjoy warm, or store in the fridge for a quick, protein-packed meal!

Macros provided in the pictures are for the two recipes that I make – one is with Almond Flour and one is Self Raising Flour and it can be gluten free. #GlutenFree #HighProtein #BariatricFriendly #HealthyEating #MealPrep #LowCarbRecipes #FeelGoodProtein #BariatricLife #ProteinSlice #EasyRecipes #HealthyBaking #GlutenFreeBaking #BaconLovers #tastyeats

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About Me

Hi there, I am Tash. I am a passionate foodie, wife and mother. I had a lapband 16 years ago and then went to gastric bypass 6 years ago. I am the co administrator of Bariatric Support Australia on Facebook and Co-host of The Bari Chronicles Podcast. My like to share the things that I think might be helpful, with others.