Baked zucchini, bacon and tomato frittata

• servings: 4 servings
• active time: 20 minutes
• total time: 45 minutes

Ingredients

6 eggs, lightly beaten

1 green onion, chopped

2 bacon rashers, sliced

1 small zucchini, shaved into ribbons using a peeler

20.00 gm self-raising flour

41 ⅕ gm milk

Salt and cracked black pepper

82 ½ ml grated tasty cheese

8 cherry tomatoes or grape tomatoes, halved

Chopped flat-leaf parsley, to serve

Directions

Step 1

Preheat oven to 175°C. Line a 16 x 26cm (base measurement) baking pan with non-stick baking paper. Place the eggs in a large bowl and add the green onion, bacon, zucchini, flour, milk, salt, pepper and half of the cheese. Stir until well combined.

Step 2

Pour the mixture into the prepared pan. Arrange tomato halves on top, pressing into the mixture slightly. Sprinkle with remaining cheese.

Step 3

Cook for 20-25 minutes or until set and golden on top. Sprinkle with chopped flat-leaf parsley to serve. Slice and serve warm or refrigerate and serve later.

Nutrition

• Calories: 54.15
• Total Fat: 14.9 g
• Saturated Fat: 6.1 g
• Cholesterol: 263.9 mg
• Sodium: 586.5 mg
• Total Carbohydrate: 7.4 g
• Total Sugars: 2.5 g
• Protein: 15.2 g