Zucchini and sweet potato slice

It's the savoury slice that you all can't get enough of! Try this easy recipe and you'll see why it has gone viral.

• 2 teaspoons olive oil
• 1 large brown onion, finely chopped
• 300g sweet potato, peeled, coarsely grated
• 2 garlic cloves, crushed
• 4 eggs
• 2 egg whites
• 40g (1/4 cup) plain flour
• 125g (1/2 cup) reduced-fat fresh ricotta
• 250g zucchini, grated, moisture removed
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh continental parsley, plus extra whole leave to serve
• 240g cherry truss tomatoes (see note)

Energy 1060kJ	Fat saturated 3.50g
Fat Total 10.00g	Carbohydrate sugars g
Carbohydrate Total 25.00g	Dietary Fibre 5.00g
Protein 16.00g	Cholesterol mg
Sodium mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180C. Grease and line a 26 x 16cm (base measurement) slice pan.

2. Step 2

   Heat the oil in a large non-stick frying pan over high heat. Cook the onion, stirring, for 3 minutes or until soft. Stir in the sweet potato for 3-4 minutes or until soft. Stir in the garlic for 1 minutes or until aromatic.

3. Step 3

   Whisk the eggs, egg whites and flour in a large bowl until smooth. Whisk in ricotta until just combined. Stir in the sweet potato mixture, zucchini, chives and parsley. Season.

4. Step 4

   Pour the mixture into the prepared pan. Bake for 25-30 minutes or until golden and cooked through. Set aside to cool slightly.

5. Step 5

   Meanwhile, place the tomatoes on a baking tray. Spray with olive oil. Roast for 10 minutes or until just soft.

6. Step 6

   Serve the slice with tomatoes, scattered with extra parsley.

Eat eggs without guilt! Two of them contain less saturated fat than there is in a tablespoon of polyunsaturated spread. They are also a vegetarian source of protein and vitamin B12. They provide vitamins A, E, riboflavin and folate, and minerals including iron, iodine and selenium. Egg yolks contain lutein and zeaxanthin for eye health.