Zucchini Frittata with Tomato and Bacon

Filled with thinly sliced zucchini, smoky bacon, scallions, tomatoes, and herbs, this zucchini frittata is delicious for brunch, dinner, or anytime in between.

Prep Time5

Cook Time15

Total Time20

Servings: servings

Calories: 178kcal

Author: Stephanie Wilson

Ingredients

2 slices bacon, cooked cooked and crumbled
1 cup thin zucchini slices about 1 small zucchini
3 scallions thinly sliced, white and green parts
6 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
1/4 cup milk dairy or non-dairy

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Instructions

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 baking for another 10-12 minutes or until the top is golden and the center is set. Cool 5 minutes before serving.

Notes

You can easily replace the dried tarragon with a handful of fresh. Fresh thyme, parsley, and basil are also great choices.

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