Zucchini and Bacon Egg Skillet

This zucchini and bacon egg skillet is a quick and easy breakfast or brunch recipe that is perfect for a crowd. The zucchini adds a healthy dose of vegetables to the dish, while the bacon and cheese add flavor and richness. This skillet is also a great way to use up leftover zucchini from your garden.

The zucchini and bacon egg skillet is a dish that has been around for centuries. It is believed to have originated in Italy, where it was known as "frittata di zucchine e pancetta". The dish was brought to the United States by Italian immigrants in the late 19th century, and it quickly became a popular breakfast and brunch dish. Today, the zucchini and bacon egg skillet is a staple of American cuisine, and it can be found on the menus of restaurants across the country.

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

Ingredients

• 1 tablespoon olive oil
• 1/2 pound bacon, chopped
• 1 large zucchini, diced
• 1/2 onion, chopped
• 10 eggs
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the bacon and cook until crispy.
3. Add the zucchini and onion and cook until softened.
4. Whisk the eggs in a bowl and add them to the skillet.
5. Cook the eggs until they are set, stirring occasionally.
6. Stir in the cheddar cheese.
7. Season with salt and pepper to taste.
8. Serve immediately.

Why It Works

• The bacon adds a salty and smoky flavor to the dish.
• The zucchini adds a healthy dose of vegetables to the dish.
• The cheese adds a rich and creamy flavor to the dish.
• The eggs bind the ingredients together and create a fluffy and flavorful dish.