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Bacon Tomato Zucchini Frittata


Consider a frittata “fast food.” It takes about 15 minutes from fridge to table. Experiment with combinations of veggies and protein. This is one of my favorites.

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  • 10 eggs beaten
  • 2 basil leaves, shredded
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  • Sea salt and black pepper to taste
  • 2 tsp. organic butter
  • 1 zucchini, cut into half rounds
  • 1 tomato, diced with the excess juice gently squeezed out
  • 2 green onions, sliced
  • 4 slices of cooked turkey bacon, chopped


Cooking time 30mins
Adapted from


Step 1

Preheat oven to 350. Beat eggs in a separate bowl, add salt and pepper and basil and set aside. Melt butter in medium sized ovenproof non-stick skillet. Add zucchini and sauté on stovetop until just soft -about 4 minutes. Add tomato, bacon, and, green onions and cook for 30 sec. Add egg mixture to the pan, being sure to spread them evenly. Leave eggs on med heat for a couple minutes to help them set up. Then put the ovenproof skillet in the oven to finish cooking for about 10 minutes or until the eggs are cooked through. Insert a knife into the eggs; if it comes out clean, they are done.

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