Bacon-Vegetable Frittata
Ingredients
- 4 slices center cut bacon
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 pint grape tomatoes, halved
- 8 large eggs, lightly beaten
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp pepper
- ½ cup shredded mozzarella cheese
- 3 Tbsp pesto
Instructions
- Preheat oven to 400°F. Cook bacon in a 10-inch ovenproof skillet over medium heat 7 to 9 minutes or until crisp. Drain on paper towels, reserving drippings in skillet. Crumble bacon.
- Cook zucchini and squash in hot drippings in skillet over medium heat 4 minutes or until vegetables are browned and water is evaporated. Stir in tomatoes.
- Whisk together eggs, garlic, salt, and pepper in a large bowl; pour over zucchini mixture. Cook until edges begin to set. Top with cheese; sprinkle with bacon.
- Bake 25 minutes or until center is set. Cut into wedges. Spoon pesto over each serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
307
|
307
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 22 | 22 |
| Carb (g) | 11 | 11 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 784 | 784 |
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