Zucchini & Bacon Frittata
This is a family favourite and particularly lovely in spring when zucchini is in abundant supply. If you have leftovers, it’s great for school lunches and freezes well too.
- 500g zucchini, grated
- 1 cup good quality parmesan, grated
- 1 onion, finely chopped
- 150g bacon, finely chopped
- 1 cup self-raising flour
- 3 eggs
- sea salt & pepper
Pre-heat oven to 180C and grease and line a rectangle baking dish (25cm x 15cm) with baking paper.
Drain the grated zucchini in a sieve, sprinkle with salt and press with the back of a wooden spoon to squeeze out the excess moisture.
Saute the bacon on a medium heat until golden and set aside on a paper towel. Mix the zucchini and cheese together in a large bowl and add the bacon and onion. Stir well to combine.
Lightly whisk together the eggs and add them to the zucchini mixture, followed by the flour. Mix well and season with salt and pepper.
Pour the mixture into a baking dish and bake for 30 minutes or until set.
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