Baked zucchini, bacon and tomato frittata
This Baked Zucchini, Bacon, and Tomato Frittata combines eggs with crunchy vegetables and crispy bacon for a hearty meal. Perfect for any time of day, it's easy to prepare and packed with flavour.
Cook time 25 min
Prep time 20 min
Ingredients:
6 eggs1 cup scallions
2 bacon strips
1 zucchini
2 tbsp self-raising flour
2 tbsp milk (1% fat)
salt & pepper to taste
1/3 cup cheddar cheese
1/2 cup cherry tomatoes
Frittatas are a versatile and easy-to-make dish that can be enjoyed for breakfast, brunch, or even dinner. This Baked Zucchini, Bacon, and Tomato Frittata offers a delicious combination of flavors and nutritional benefits, making it a perfect addition to your meal repertoire. Follow this simple recipe to create a delightful and protein-packed dish that the whole family will love.
Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the bacon strips in a skillet over medium heat until they are crispy.
- Remove the bacon from the pan and place it on a paper towel-lined plate to drain excess fat. Once cooled, chop the bacon into small pieces.
3. Prepare the Vegetables:
- While the bacon is cooking, chop the scallions and set aside.
- Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towels. This step is important to ensure your frittata doesn’t become too watery.
- In a large mixing bowl, crack the 6 eggs and lightly beat them.
- Add the self-raising flour and milk to the eggs, and whisk until well combined.
- Season the egg mixture with salt and pepper to taste.
- Add the chopped scallions, grated zucchini, chopped bacon, and grated cheddar cheese to the egg mixture. Stir until all the ingredients are evenly distributed.
- Lightly grease a baking dish or ovenproof skillet with a little oil or non-stick cooking spray.
- Pour the egg mixture into the prepared baking dish.
- Distribute the halved cherry tomatoes evenly over the top of the frittata, cut side up.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the frittata is set and golden brown on top. A toothpick or knife inserted into the center should come out clean.
- Allow the frittata to cool for a few minutes before slicing.
- Serve warm, either on its own or with a side salad or some crusty bread.
This Baked Zucchini, Bacon, and Tomato Frittata is a simple yet flavorful dish that highlights the natural sweetness of zucchini and tomatoes, combined with the savory taste of bacon and cheddar cheese. It's not only easy to prepare but also a nutritious way to enjoy eggs and vegetables. Enjoy your delicious and hearty frittata fresh out of the oven, or store leftovers for a quick and convenient meal later on.
Baked zucchini, bacon and tomato frittata FAQ:
Bake the frittata in a preheated oven at 375°F (190°C) for 25-30 minutes. It should be set and golden brown on top.
To check if the frittata is done, insert a toothpick or knife into the center; it should come out clean. The frittata should also be firm and slightly puffed up.
Store leftover frittata in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven before serving.
Yes, you can substitute the bacon with cooked mushrooms, tempeh, or a plant-based bacon alternative for a vegetarian version of the frittata.
Absolutely! You can substitute the cheddar cheese with feta, mozzarella, or any cheese of your choice, depending on your flavor preference.
Cooking Tips:
- For a healthier option, you can use turkey bacon instead of regular bacon.
- Feel free to add other vegetables like bell peppers, spinach, or mushrooms to enhance the flavor and nutrition.
- Make sure to evenly distribute the ingredients in the baking dish for a well-balanced frittata.
- You can use a cast-iron skillet for a nice, crispy edge on your frittata.
- Allow the frittata to cool for a few minutes before slicing to keep it from falling apart.
Nutrition Facts
4 ServingsCalories 270kcal
Protein 18g
Carbohydrates 11g
Fiber 1.23g
Sugar 3.16g
Fat 16g
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