There’s been so many fresh gorgeous zucchinis on sale at the market, I just can’t resist getting a few every time I go. I usually just saute or roast a few for dinner as a side dish, but last night as I scoured the refrigerator and freezer I only found meat in the form of bacon. Since I always have eggs on hand, I decided to make my zucchini into a frittata, one of those perfect breakfast, lunch or dinner dishes. I added some fresh oregano, the only herb that has survived in my tiny little herb garden and some fresh tomato. I opted to make a frittata over a quiche because the vegetables I used were so full of water. Cooking them quickly in a frittata helps them retain their water, so the dish doesn’t get too watery. You can drain the bacon fat before cooking this frittata if you want to save on calories, I just left the fat in the skillet when I added the eggs though. I topped my frittata with a little shredded Monterrey and Colby cheeses, and served a simple salad along side.
Bacon Zucchini Frittata
1/2 cup milk
2 medium zucchini, grated
1 medium tomato, diced
1 tablespoon chopped fresh oregano or 1 teaspoon dried
salt and pepper
1/4 lb bacon, chopped
1/2 cup Colby and Monterrey jack shredded cheese
1. Preheat broiler to low. Add chopped bacon to large skillet and cook until crisp. Scramble eggs and add milk, grated zucchini, chopped tomatoes, oregano, salt and pepper. Mix to combine. Drain excess fat if desired.
2. Add egg and vegetables to skillet. Cook until it’s set up on the edges. Top with cheese, and move to oven. Cook until lightly browned, puffy, and set.