Quick Summary: A simple baked frittata loaded with zucchini, bacon, green onions, and Romano cheese. Make it ahead for easy weekday breakfasts or portable lunches. Naturally slow carb friendly. Prep: 20 min | Cook: 20 min | Serves: 6
The slow carb diet means a lot of eggs, and after a while you want something beyond an easy scramble.
This zucchini frittata is my weekend solution. It bakes in about 20 minutes, slices neatly for portable lunches, and reheats well in the microwave.
I fold in whatever vegetables need using up, but zucchini with bacon and Romano cheese is the combination I come back to most.
By the way, I know the edge got a little burned. I didn’t have time for another photography session however, so it will have to do.
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Why Frittatas Work for Slow Carb Eating
There is a lot to be said for the ease of repeating meals over and over, which is what Tim Ferriss recommends in the slow carb diet (4-Hour Body Diet). Eventually however, you may get bored with the same meals.
I have found success and enjoyment from eating the same thing for weekday breakfasts (a protein shake for me) and then mixing it up with an egg dish on weekends.
The nice thing about a frittata is that it can be very portable. Put a few slices in a container and heat up for a few seconds in the microwave and you have a great lunch (or snack) when you’re on the go.
The idea of folding vegetables into a frittata egg dish was always appealing to me, but because it was new for me it met with resistance. Last Sunday I decided to give it a go, and really, as is so often the case, the resistance was unwarranted.
Now that I’ve done it once, it will be easy to add different veggies to it, depending on what is in season (right now I have a boatload of peppers to do something with!)
How to Make Zucchini and Bacon Frittata
- Fry bacon and set aside, then sauté sliced zucchini, green onions, and parsley in the bacon grease until softened.
- Whisk eggs with Romano cheese, oregano, salt, pepper, and smoked paprika.
- Fold in the vegetables and crumbled bacon, pour into a greased baking dish, and bake at 350°F for 20 to 25 minutes until set in the center.
More Slow Carb Breakfast Ideas:
FAQ
Yes. Eggs, zucchini, bacon, and cheese are all compliant. It’s a great make-ahead breakfast for busy weekdays.
Absolutely. Bell peppers, spinach, mushrooms, or whatever needs using up works well. Sauté firmer vegetables until softened before adding to the eggs.
Refrigerated, it keeps for 4 to 5 days. Slice and store in a container for easy reheating.
Yes. Wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator or microwave from frozen
Parmesan, aged cheddar, gruyère, or any hard aged cheese works well. Feta or goat cheese add a different flavor profile.
Interested in the Slow Carb Diet? Check out this comprehensive E-Guide on Fat Loss through a Slow Carb Diet.
Low Carb Zucchini and Bacon Frittata
Equipment
Ingredients
- 4-5 strips bacon
- 3 cups thinly sliced zucchini about 2 small zucchini
- 4 green onions scallions, minced
- 3 Tbsp minced fresh parsley
- 8 eggs
- ⅔ cup freshly grated Romano cheese Parmesan or another hard aged cheese is fine
- 1 tsp dried oregano
- ¼ tsp salt
- dash of freshly ground black pepper
- 1 tsp smoked paprika optional
Instructions
- Preheat oven to 350°Lightly grease 9-inch baking pan. Fry the bacon in a skillet and remove to plate covered with paper towels to drain. Drain some of the bacon grease from the skillet, leaving a thin coating of bacon grease in the skillet for cooking the frittata in.4-5 strips bacon
- Heat bacon grease in large skillet over medium heat. If you used a cast iron skillet for the bacon, it should still be hot as cast iron retains heat for quite a while. Add zucchini, onion and parsley and saute until softened, about 4-5 minutes. Remove vegetables from skillet and set aside.3 cups thinly sliced zucchini, 4 green onions, 3 Tbsp minced fresh parsley
- In large bowl, use a whisk or fork to beat eggs with cheese and seasonings. Crumble the bacon and add to the bowl (amount of bacon depends on your taste). Add the zucchini/onion mixture to the bowl. Blend everything together in the bowl with a fork or slotted spoon or whisk8 eggs, 2/3 cup freshly grated Romano cheese, 1 tsp dried oregano, 1/4 tsp salt, dash of freshly ground black pepper, 1 tsp smoked paprika
- Pour egg mixture into previously greased baking pan and bake until just firm in center, about 20-25 minutes. Serve hot or cold.
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