Bacon Zucchini Frittata

Bacon Zucchini Frittata

Ingredients:
1 small zucchini, grated
1 tsp. salt
6 eggs
1/3 c. light coconut milk
1 Tbsp. Italian seasoning
Salt and pepper, to taste
1 Tbsp. extra virgin olive oil
1 red bell pepper; cored, seeded and finely chopped
½ onion, finely chopped
8 oz. bacon, cooked and crumbled

Directions:
1. Preheat oven to 375ºF.
2. Toss grated zucchini in a bowl with 1 teaspoon salt. Set aside for 15
minutes.
3. In a bowl, whisk together eggs, coconut milk, Italian seasoning, salt and
pepper.
4. Heat olive oil in 10” ovenproof skillet over medium heat. Add pepper and
onions and sauté until softened, about 4 minutes.
5. While peppers and onions are cooking, use a clean dishtowel to squeeze the
excess moisture out of the grated zucchini. Stir zucchini into bowl with eggs.
6. Add bacon to skillet, and pour egg mixture on top.
7. Continue to cook over medium heat for 1-2 minutes, then transfer skillet to
oven.
8. Bake for 15 minutes, or until eggs are set.
Nutrition Info