Low Carb Zucchini and Bacon Frittata
Great low carb meal that works for breakfast, brunch, lunch or snacks
- 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
- 2/3 cup freshly grated Romano cheese Parmesan or another hard aged cheese is fine
- 1 tsp dried oregano
- 1/4 tsp salt
- dash of freshly ground black pepper
- 1 tsp smoked paprika optional
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.
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.
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 whisk
Pour egg mixture into previously greased baking pan and bake until just firm in center, about 20-25 minutes. Serve hot or cold.
Calories: 213kcal | Carbohydrates: 6g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 239mg | Sodium: 423mg | Potassium: 469mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1012IU | Vitamin C: 25mg | Calcium: 184mg | Iron: 2mg