Zucchini and Bacon Frittata

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   Crack the 6 eggs into a bowl, season with salt and pepper, and whisk until well combined.

3. 3

   Chop the cooking bacon into small pieces and fry in a non-stick skillet over medium heat until crispy. Remove and set aside.

4. 4

   In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent.

5. 5

   Add the sliced zucchini to the skillet and cook for about 3-4 minutes until slightly softened.

6. 6

   Stir in the spinach and frozen beans, cooking until the spinach is wilted and the beans are heated through.

7. 7

   Return the bacon to the skillet and mix all the ingredients evenly.

8. 8

   Pour the whisked eggs over the mixture in the skillet, ensuring it covers all the ingredients.

9. 9

   Cook on the stovetop for about 5 minutes until the edges start to set.

10. 10

    Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is fully set and lightly golden on top.

11. 11

    Remove from the oven, let it cool slightly, then slice and serve.