Zucchini-Bacon Frittata with Goat Cheese

By Coppermouse

Ingredients

• 3 slices thick-cut smoked bacon, chopped
• 1/2 cup diced onion (about 1 small onion)
• 1 1/2 cups diced zucchini (about 1 small zucchini)
• 6 large eggs
• 2 tablespoons milk
• 2 tablespoons chopped fresh basil
• 1/2 cup chopped fresh parsley
• Freshly ground pepper, to taste
• 1/2 cup crumbled goat cheese
• 1 teaspoon olive oil

Preparation

Step 1

In a 10-inch nonstick skillet or cast-iron pan over medium heat, cook the bacon until crispy and the fat has rendered, about 5 to 7 minutes. Set the bacon aside on a paper-towel-lined plate, draining off all but about 1 to 2 teaspoons of the bacon grease.

Increase the heat to medium-high and add the onion and zucchini to the pan. Saute until the zucchini is tender and the onion is beginning to brown, about 8 minutes.

Preheat the broiler.

In a large bowl, whisk the eggs with the milk and black pepper. Stir in the basil and parsley. Stir in the zucchini mixture, bacon and goat cheese.

Wipe out the pan and coat with the olive oil. Over medium-low heat, cook the egg mixture without stirring for about 5 minutes. When the bottom has set, lift the edges of the frittata and tilt the pan to cook as much of the egg as possible. Try not to let the bottom of the frittata brown, but let it become golden. Place under the broiler for about 2 minutes until the top has set.

Slide out of the pan and cut into four wedges to serve.