Baked zucchini, bacon and tomato frittata
Savor the delightful flavors of our Baked Zucchini, Bacon, and Tomato Frittata! This easy-to-make recipe features a perfect blend of eggs, fresh scallions, crispy bacon, tender zucchini, and juicy cherry tomatoes, all topped with melted cheddar cheese. Low-fat milk and self-raising flour ensure a fluffy texture, making this frittata a nutritious and delicious choice for any meal. Ideal for breakfast, brunch, or a light dinner!
- 01 Apr 2024
- Cook time 25 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
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.
Ingredients:
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.
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 270kcal | 11% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 1.23g | 3% |
| Sugar 3.16g | 3% |
| Fat | |
| Fat 16g | 20% |
| Saturated 7g | 22% |
| Cholesterol 330mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 270mg | 50% |
| Vitamin B1 0.19mg | 16% |
| Vitamin B2 0.47mg | 36% |
| Vitamin B3 1.82mg | 11% |
| Vitamin B6 0.24mg | 14% |
| Vitamin B9 72ug | 19% |
| Vitamin B12 1.09ug | 45% |
| Vitamin C 13mg | 15% |
| Vitamin E 1.12mg | 7% |
| Vitamin K 4.55ug | 4% |
| Minerals | |
| Calcium, Ca 150mg | 12% |
| Copper, Cu 0.08mg | 0% |
| Iron, Fe 1.76mg | 16% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 290mg | 23% |
| Potassium, K 400mg | 12% |
| Selenium, Se 36ug | 64% |
| Sodium, Na 400mg | 27% |
| Zinc, Zn 2.14mg | 19% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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