Cheesy Vegetable Frittata Recipe

Quick Recipe Facts

Best with Sunkist® Lemons
 
Serves:
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More Information

Served in an oven proof skillet, the Cheesy Vegetable Frittata is sure to please your family or guests.

Ingredients:

  • 3 slices bacon, cut in half
  • 1 unpeeled medium zucchini, shredded and well drained
  • 2 Tbsp. chopped onion
  • ¼ tsp. seasoned salt
  • 1/8 tsp. dried dill weed
  • 1 small tomato, chopped and well drained
  • 6 eggs
  • 3 Tbsp. grated Parmesan cheese
  • 2 Tbsp. milk or sour cream
  • 1 Sunkist® lemon, grated peel
  • ½ cup shredded Cheddar cheese
  • Sunkist® lemon, cartwheel twists
  • Parsley sprigs

Instructions: (Makes 4 servings)

  • In an ovenproof 10-inch skillet, cook the bacon until crisp; remove and drain.
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  • In the drippings, sauté the zucchini and onion with the seasoned salt and dill until just tender.
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  • Stir in the tomato.
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  • In a bowl, slightly beat the eggs, Parmesan cheese, and milk; stir in the lemon peel.
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  • Pour the egg mixture over the zucchini mixture in the skillet.
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  • Cook over low heat (do not stir) until eggs set around the edges but are moist on top.
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  • Arrange bacon spoke-wheel-fashion on egg mixture and sprinkle with Cheddar cheese.
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  • Bake at 450o F for 4 to 5 minutes, or until eggs are set and cheese melts. Sprinkle with additional dill, if desired.
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  • Garnish with lemon cartwheel twists and parsley sprigs.
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