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Baked zucchini, bacon and tomato frittata

  • 0:20 Prep
  • 0:25 Cook
  • 4 Servings


  • 6 eggs, lightly beaten
  • 1 green onion, chopped
  • 2 bacon rashers, sliced
  • 1 small zucchini, shaved into ribbons using a peeler
  • 2 tablespoons self-raising flour
  • 2 tablespoons milk
  • Salt and cracked black pepper
  • 1/3 cup grated tasty cheese
  • 8 cherry tomatoes or grape tomatoes, halved
  • Chopped flat-leaf parsley, to serve


  • 1
    Preheat oven to 175°C. Line a 16 x 26cm (base measurement) baking pan with non-stick baking paper. Place the eggs in a large bowl and add the green onion, bacon, zucchini, flour, milk, salt, pepper and half of the cheese. Stir until well combined.
  • 2
    Pour the mixture into the prepared pan. Arrange tomato halves on top, pressing into the mixture slightly. Sprinkle with remaining cheese.
  • 3
    Cook for 20-25 minutes or until set and golden on top. Sprinkle with chopped flat-leaf parsley to serve. Slice and serve warm or refrigerate and serve later.

Source: taste.com.au


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