At our house we frequently have veggies and eggs for dinner, but that usually consists of a delicious, messy pile of sautéed veggies mixed around with scrambled eggs and spices. I don’t know why, but I had never thought to change it up a little and make a frittata instead! In my opinion, it is a much more “sophisticated” take on veggies and eggs. After sautéing them, I made sure the veggies and bacon formed an even layer on the bottom of the skillet, poured some scrambled eggs in, and put the whole (oven proof) skillet in the oven. It baked up beautifully into what was essentially a crustless quiche. This is something I would be proud to serve to guests! It also keeps well as leftovers. I know because Rem and I both had it for lunch today. I reheated mine in the toaster oven and it was PERFECT.
The recipe below reflects what I used last night to make this frittata, but you could use any veggies and any meat that you think sounds good. Tomatoes, spinach, red peppers, asparagus, broccoli, ham, ground turkey, sausage… you get the idea. If you have fresh herbs, those would be great in it too. Rem’s mom once made a really great frittata with sautéed apple, and then sprinkled cheddar cheese on top! Trust your instincts, and just use what you like. It will be good, I promise. I must say that the bacon really elevated this dish from good to exceptional. I highly recommend the applewood smoked uncured turkey bacon from Trader Joe’s (it is gluten free as well as nitrite and nitrate free).
In the recipe I say to use an electric whisk to beat the eggs. I just used the whisk attachment on my hand held mixer. I recommend beating the eggs this way because it makes them extra fluffy and gives the frittata a light, fluffy texture! If you don't have this type of whisk, just beat them vigorously with a hand held whisk.
Have a great day! If you come up with a yummy combination of veggies, meat, and spices for your own frittata, please share it!
Zucchini and Bacon Frittata
8 slices applewood smoked turkey bacon
1 T extra virgin olive oil
1 onion, chopped
1 ½ green peppers, chopped
Stems from 6 portobello mushrooms
1 zucchini, cut into thin coins, then quartered
¼ c water
Salt, pepper, garlic powder
1. Preheat oven to 400 degrees. Line baking sheet with foil and spread bacon out on sheet. Bake for 20 min. Turn the oven down to 350 degrees after the bacon is done.
2. While the bacon cooks, chop the veggies.
3. In a 14 inch stainless steel sauté pan (or you could use a cast iron skillet), heat 1 T evoo on medium heat. Once the oil is hot, add the onions and sauté, stirring occasionally, until onions are soft and just starting to brown. Add green peppers, mushroom stems, zucchini, and salt and pepper to taste.
4. Chop bacon and add it to the veggies. Cook until veggies are just beginning to soften. You may want to turn up the heat to medium high for a few minutes if they don’t seem to be cooking fast enough.
5. While the veggies and bacon cook, crack 12 eggs into a large bowl and add ¼ c water, salt, pepper, and garlic powder to taste. Beat with an electric whisk until all yolks are combined and creamy.
6. Turn heat back down to medium and pour eggs into the skillet. Cook for 3-5 minutes.
7. Put skillet in 350 degree oven, uncovered, and bake 15-20 minutes or until the eggs are set on top.
8. Remove from oven and let cool for a few minutes, then slice and serve! Makes 4 large servings or 8 small servings.