Bacon Zucchini & Red Pepper Frittata

Bacon Zucchini & Red Pepper Frittata

Main dish | January 28, 2015 | By

Bacon Zucchini & Red Pepper Frittata
  1. 8 ozs of bacon, cooked and chopped
  2. 1 red bell pepper, diced small
  3. 1 small or medium zucchini, grated (leave peel on if desired)
  4. 1/2 medium onion, diced small
  5. 6 eggs, whisked
  6. 1/3 cup full-fat coconut milk
  7. 1 tbs of Italian seasoning
  8. Salt & pepper to taste
  1. Preheat oven to 375-degrees F
  2. Dice onion and bell pepper
  3. Grate zucchini and blot with paper towel to remove excess moisture
  4. In a medium bowl, whisk eggs, coconut milk, and seasonings together
  5. In a 10-inch oven-safe skillet on medium heat, sauté onions in 2 tbs fat or butter for about 4 minutes, then and add the red peppers and sauté for one more minute
  6. Add cooked bacon to skillet
  7. Add shredded zucchini to the mixing bowl with the eggs, stir, and pour into skillet
  8. Continue to cook on stovetop about 1-2 minutes – just until mixture begins to set around the edges
  9. Transfer skillet to the preheated 375-degree oven
  10. Bake about 15 minutes, or until eggs are cooked through
  11. For a slightly browned top, move skillet to top rack and broil for 2-3 additional minutes
  12. Transfer to serving plate, slice and serve.
Hearth and Honey


Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>