Crispy Courgette Cake

Breakfast!  As someone with gluten and lactose intolerance, the first meal of the day can be time consuming, boring or unhealthy.  Most mornings it’s a fruit smoothie with Baobab powder [apparently a big thing in 2015 so I’m feeling very fashion forward] but on the weekend it is fun to try something different.

With memories of frittata and ‘eggy-bread’ from my childhood, I invented crispy courgette cake which is uber tasty and in keeping with the about to be new year diet, pretty healthy.

Crispy Courgette Cake

• 1 courgette [grated]
• 1 tablespoon full of gluten free flour
• 1 medium sized egg
• 1 small onion chopped
• Handful of Chopped bacon, chorizo or sausage
• Pepper, salt and chili to taste
• Oil for frying

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• Fry onion and bacon until it starts to colour then add the grated courgette

• When the courgette has reduced and cooked a little take it out of the frying – putting it into a bowl
• Then add the flour [bit by bit].  It needs to take up some of the liquid but not be too dry.

• Add pepper and salt before mixing in one egg.  You can add chili if you like a kick.
• Pop oil into the pan and heat before adding the mixture.
• It will go slightly crispy on the edges/bottom so turn it over carefully as this makes I nice and crispy.
• Cook until the centre has sent and serve with coffee/tea or whatever gets out you out of bed in the morning

Tasty, healthy and not too boring

Lxx

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