Everyday Frittata

Name: Everyday Frittata
Ingredients: 4 bacon slices (optional); 1 tablespoon canola oil; 2 cups thinly sliced zucchini (about 1/4 inch thick); 1 cup quartered grape tomatoes; 3/4 cup 2% reduced-fat evaporated milk; 2 teaspoons fresh thyme leaves; 3/8 teaspoon salt; 1/4 teaspoon black pepper; 4 large eggs, lightly beaten; 2 ounces Swiss cheese, shredded (about 1/2 cup)

10 ingredients

7 steps

Ingredients

4 bacon slices (optional)
1 tablespoon canola oil
2 cups thinly sliced zucchini (about 1/4 inch thick)
1 cup quartered grape tomatoes
3/4 cup 2% reduced-fat evaporated milk
2 teaspoons fresh thyme leaves
3/8 teaspoon salt
1/4 teaspoon black pepper
4 large eggs, lightly beaten
2 ounces Swiss cheese, shredded (about 1/2 cup)

Directions

1

Preheat oven to 350°. Arrange bacon on microwave-safe paper towels; cover with additional paper towels. Microwave at HIGH 3 minutes or until done. Crumble bacon.
2

While bacon cooks, heat a medium cast-iron or ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Add zucchini; saute 4 minutes, stirring occasionally.
3

Sprinkle tomatoes and bacon over zucchini. Reduce heat to medium.
4

Combine milk and remaining ingredients in a large bowl, stirring well with a whisk or fork.
5

Pour milk mixture over zucchini mixture in pan. Cook 5 minutes or until mixture is partially set.
6

Place pan in oven. Bake at 350° for 9 minutes or until center is set. Cut into 4 wedges.
7

3 Ways to Riff: Omit bacon for a vegetarian version. Swap in 4 cups coarsely chopped kale or Swiss chard for zucchini. Play with different cheeses: Try reduced-fat sharp cheddar or pepper-Jack for a bit of heat.