Zucchini and Bacon Frittata

This frittata is a quick and easy way to get your daily dose of vegetables. It's packed with zucchini, bacon, and onion, and it's seasoned with salt, pepper, and paprika. The coconut oil adds a subtle hint of flavor and helps to keep the frittata moist.

Frittatas are a type of Italian omelet that is typically made with eggs, cheese, and vegetables. They are a popular breakfast or brunch dish, and they can also be served as a light lunch or dinner. This particular frittata is inspired by the classic combination of zucchini, bacon, and onion. The zucchini adds a pop of color and freshness, the bacon adds a savory flavor, and the onion adds a touch of sweetness. The coconut oil is a healthy alternative to butter or olive oil, and it gives the frittata a slightly nutty flavor.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 6 eggs
• 1 medium zucchini, thinly sliced
• 6 slices of bacon, cooked and crumbled
• 1/2 red onion, diced
• 2 cloves of garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika
• 1 tbsp coconut oil

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a bowl, whisk together the eggs, salt, pepper, and paprika.
3. Heat coconut oil in a cast-iron skillet over medium heat.
4. Add the onion, garlic, and zucchini, and sauté until softened.
5. Pour the egg mixture into the skillet and sprinkle the crumbled bacon on top.
6. Cook for 3-4 minutes until the edges start to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes until the frittata is fully set.
8. Remove from the oven and let it cool slightly before slicing.
9. Serve hot and enjoy!

Why It Works

• The zucchini is thinly sliced so that it cooks evenly and quickly.
• The bacon is cooked and crumbled so that it adds flavor and texture to the frittata.
• The onion is diced so that it distributes its flavor evenly throughout the frittata.
• The salt, pepper, and paprika season the frittata to perfection.
• The coconut oil helps to keep the frittata moist and flavorful.