Zucchini Frittata with Tomato and Bacon
It was a mid-morning Sunday after church. A quick and nourishing brunch was needed in less than 20 minutes before my people dashed off to their day-long activities. The garden was bursting with zucchini and tomatoes. And herbs.
The simple, delicious solution was a frittata. And the smell of bacon frying in a cast iron skillet brought the guys to the table… quickly.
What is a Frittata?
The word “frittata” is derived from the Italian word “friggere,” which means quite simply “to fry.” A simple dish described as “humble cuisine” that so many of us delight in. Frittatas are, simply put, egg dishes with endless possibilities. And versions of this dish can be found in Italy, the Provence region of southern France, Greece — even China. An international dish anyone can make their own.
We’ve passed along seasonal frittata recipes before because quite simply, they’re enormously nutritious, an original quick-fix, and can be customized to season and taste without a lot of forethought or ingredients.
Zucchini Frittata with Tomatoes and Bacon
A few thoughts on the herbs in this recipe. I love tarragon and try to include it in some of my favorite recipes, enhancing their flavors with a southern Mediterranean flair. But thyme, parsley, and basil are also great choices. If you use tarragon, know that it is a potent herb and a little goes a long way. I love it fresh when I can get it out of my garden but also keep the dried in my pantry.
An excellent choice for a quick, healthy — and seasonal dish. Adding bacon gives this simple dish a smokey flavor that mingles well with the fresh herbs.
Zucchini Frittata Ingredients
Specific ingredient measurements are in the recipe card below, but here is a quick overview of what you will need:
- Bacon slices, cooked and crumbled
- Thinly sliced zucchini
- Scallions, both the green and white parts
- Large eggs
- Parmesan cheese (or your favorite grated cheese, like Swiss)
- Dried herbs: I prefer tarragon but thyme, parsley, or basil are also excellent choices.
- Cherry tomatoes: halved
Kitchen Equipment Needed
All you need is a 10-inch oven-proof skillet. I love to use a cast iron skillet, but any skillet that can be baked in a 400-degree oven works.
A mandolin will give you paper-thin zucchini slices, but you can also thinly slice them with a good knife.
How to Make Zucchini Frittata
Step-by-step instructions are in the recipe card below. Here’s a quick idea of how simple this zucchini frittata is to make!
- Preheat oven to 400-degrees F.
- Cook the bacon, drain, crumble, and set aside.
- In the same skillet, cook zucchini and scallions.
- Whisk eggs, milk, Parmesan, and herbs and pour over the vegetables. Sprinkle with tomatoes and bacon.
- Cook on the stovetop until a light crust forms on the side and the bottom begins to set.
- Bake in the oven for 10 to 12 minutes or until the top is golden and the center is set.
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- 2 slices bacon, cooked cooked and crumbled
- 1 cup thin zucchini slices about 1 small zucchini
- 3 scallions thinly sliced, white and green parts
- 8 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon dried tarragon or herb of choice like; thyme, parsley, or basil
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan
- 1/3 cup cherry tomatoes halved
- Preheat oven to 400-degree F.
- Cook bacon in a 10-inch cast iron skillet (affiliate link). Remove from pan and drain on a paper towel. Remove all but 1 teaspoon fat from the pan.
- Add zucchini and scallions to the pan and saute until cooked. Lightly salt and peppe to taste.
- In a separate bowl, whisk together eggs, salt, tarragon (or herb of choice), pepper, and Parmesan.
- Pour egg mixture over the cooked zucchini. Sprinkle the top with halved cherry tomatoes and crumbled bacon. Allow the frittata to cook on the stove for a few minutes until the bottom begins to set and a light crust begins to form on the sides.
- Put the oven proof skillet in the oven and continue cooking for another 10-12 minutes or until the top is golden and the center is set. Cool 5 minutes before serving.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.