I’ve been making this frittata once a week now for the past month. I was trying to think of new ways to utilize the plethora of zucchini I have growing in my garden and frittatas are an excellent way to use any extra veggies you have laying around your kitchen! This dish is awesome as it is so simple to make and you can refrigerate the leftovers and just warm a slice up each morning throughout the week. I would not normally add bacon, but Clay insisted, and it ends up just being half a slice of bacon per piece…and really we all know bacon makes everything better!
Ingredients
- 9 eggs
- ¼ cup milk
- ½ cup goat cheese
- ½ cup zucchini, chopped
- ½ cup red onion, chopped
- ½ cup red bell pepper, chopped
- ½ teaspoon herbs de Provence
- 3 slices of bacon
Directions
- Heat oven to 425 degrees
- Cook bacon in the non-stick skillet you plan to use for your frittata (I recommended an 8 – 10 inch non-stick skillet)
- Once bacon is cooked, set aside, let cool and then chop
- You can use the remaining bacon fat to coat the skillet and to cook the veggies. If you choose to skip the bacon, coat the skillet with a little bit of olive oil
- Once oil is hot, add zucchini, peppers and onions. Cook until veggies are soft, about 5 minutes
- Whisk together eggs and milk and then pour the mixture over the veggies
- Crumble the goat cheese and bacon into the skillet
- Sprinkle the herbs de Provence on top of the frittata
- Let cook over medium-high heat for about 4 minutes, do not scramble. Once edge just begins to brown transfer the skillet into the oven
- Cook for about 15 minutes or until done
- Let frittata cool for a minute or two and then slide onto serving platter. Cut into 6 slices
Makes 6 servings
