Quick and easy, super healthy and gluten free! I am super busy during the week and make these in advance and reheat for Breakfast.

Ingredients:

1 Medium Zucchini grated

1  2 inch thick slice of Kent Pumpkin peeled and grated

4 Button Mushrooms sliced

2 Rashers of Bacon or 150 grams of Ham diced

3 Free Range Eggs

2 Tablespoons of Coconut Flour (I use organic)

1/2 to 3/4 of a Cup of Cream

1 cup of Mozarella grated Cheese

1/4 cup of Parmesan Cheese

1 Tablespoon of Dried Parsley

2 Teaspoons of Dried Onion

1 Teaspoon of Garlic Powder

Cracked Pepper and Salt to Season

Sour Cream to serve (Optional)

What to do:

Add all of the ingredients to a large bowl and stir well to combine.

Pour the mixure into greased baking dishes, I have used 2 small rectangular which will make 4 serves.

Bake for aprox 45 minutes in a 180 C oven until golden and a skewer comes out clean.

Serve with a dollop of sour cream and garnish with dried parsely… ENJOY!