Zucchini and Sweet Potato SliceA shallow, soft frittata, baked on parchment paper in an 8-by-12-inch tray. Why not? The “Zucchini and Sweet Potato Slice,” as demonstrated by Australian blogger Cook Republic, was a low-stress rainbow of colors, thanks to all the different vegetables involved.

I heated my “convection oven” to 350 degrees F, and sprayed my papered tray with oil. Sauté 2 slices (“rashers”) of bacon with garlic, onion, red bell pepper, and scallions. These were combined with the raw zucchini and sweet potato, which I “grated” in my food processor.

Remember, the formula for 1 cup of self-raising flour = 1 cup all-purpose flour + 1 1/2 tsp. baking powder + 1/4 tsp. salt.

Mozzarella cheese, eggs, milk. See how simple this is? I added 2 tsp. salt and 1/2 tsp. black pepper to my mix.

I enjoyed the sweet bell pepper and the bacon in the background. Serve your slice with a bit of hot sauce.

Red Onion (1 small) = .34¢
Zucchini (7.75 oz.) = $1.12
Sweet Potato (7 oz.) = .70¢
Red Bell Pepper (1 small) = .23¢

PREP TIME: prep and cook in an hour
TASTE: veggie frittata with a bit of bacon and cheese

Next time, I will once again dip into the March/April 2017 issue of Bake From Scratch. This time, to bake the “Mascarpone Pretzel Strawberry Tart.” That’s right: a crust made of pretzels! Come back to my site next week, to witness the magic.