This easy Zucchini Frittata is packed with smoky bacon, tender zucchini, and sharp cheddar for a hearty meal everyone will love. It’s great for meal prep, and just as tasty for dinner as it is for breakfast.
Holly’s Recipe Highlights List
- Flavor: It’s savory and satisfying with smoky bacon, cheddar cheese, and tender zucchini.
- Why Make It: Unlike a carb-loaded quiche, frittatas are crustless and can be made with any combination of veggies, cheese, and seasonings.
- Difficulty: A fast and foolproof brunch made in one skillet in less than an hour.
- Budget Friendly: Affordable frittatas are great meal prep ideas for a busy week that help keep low-carb lovers on track.
- Serving: A few popular faves for frittata side include this cherry tomato salad recipe, and a few strips of bacon. Mix up a batch of chaffles and it will be a feast.
Ingredients Notes
- Eggs: Choose large eggs that are whisked well. For an extra fluffy frittata with a protein boost, add two egg whites.
- Cheese: Sharp cheddar gives the most delicious flavor. Monterey Jack, Swiss, Colby, Feta, and Mexican Cotija are all great substitutions that melt well in frittatas.
- Cream: For a rich and tender frittata use heavy cream. Use half-and-half for a lighter texture.
- Vegetables:
- Dice onion small so they soften quickly and don’t overpower the other flavors.
- Chop zucchini evenly and cook until tender-crisp.
- Red bell pepper adds sweet flavor and bright color, but any type of pepper will do!
- Bacon: The best low carb indulgence! Cook until crisp for the best smoky flavor and texture.
- Seasonings: Seasoned salt, dry mustard, and black pepper are easy to use and add savory depth.
Swaps
- Omit the bacon for a vegetarian dish, or sub in chopped ham, leftover chicken, turkey, or even salmon for a hearty main dish.
- Use any combination of low carb veggies like tomatoes, spinach, mushrooms, thinly sliced Brussels sprouts, asparagus, roasted red peppers, or diced poblano.
- Season with salt and spice it up with some crushed red pepper. Add fresh basil, parsley, dill, or chives after baking for fresh flavor.
How To Make a Zucchini Frittata
- Cook bacon and sauté veggies in bacon fat. (Full recipe below.)
- Add egg mixture and top with cheddar and bacon.
- Bake until set. Rest before serving.
Leftovers Made Easy
- Refrigerate leftover zucchini frittata in a covered container for up to 4 days.
- Reheat portions in the microwave at lower power or in a covered skillet until heated through.
- You can freeze portions tightly wrapped, or in a freezer-safe container, for up to 2 months. Be sure to thaw overnight in the refrigerator before reheating. The texture will be softer after freezing, but the flavor stays delicious.
- Tuck leftovers into lettuce wraps, with a side salad, or chop them into a low carb breakfast bowl.
Low Carb Brunch Favorites
Did you make this zucchini frittata? Leave a comment and rating below.
Zucchini Frittata
This easy zucchini frittata is loaded with delicious bacon and plenty of tasty low carb vegetables for the ideal breakfast or brunch.
Equipment
Ingredients
- 6 slices raw bacon choppped
- 2 Tablespoons finely diced onion
- 1 medium zucchini diced
- ¼ cup red bell pepper diced
- 8 eggs
- ¼ Tablespoons heavy cream
- ¼ teaspoon seasoned salt or to taste
- ½ teaspoon dry mustard
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese divided
Instructions
- Preheat oven to 400°F.
- Cook bacon in an 8" skillet until crisp. Remove bacon from pan and set aside. Reserve bacon fat in the pan.
- Add onion, zucchini and bell pepper. Cook until zucchini is tender crisp.
- Whisk eggs, cream, and seasonings.
- Pour egg mixture into skillet and top with cheddar and bacon.
- Bake 14 to 16 minutes or until eggs are set. Broil 1 to 2 minutes if desired.
- Rest at least 5 minutes before cutting.
Notes
- Cooking time may vary, do not overcook. Remove from the oven once the frittata is just set. If the top of the eggs need to firm, broil 1 to 2 minutes.
Nutrition Information
Calories: 226kcal | Carbohydrates: 3g | Protein: 13g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 243mg | Sodium: 391mg | Potassium: 238mg | Fiber: 1g | Sugar: 1g | Vitamin A: 689IU | Vitamin C: 14mg | Calcium: 108mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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