Summer Vegetable Frittata

A frittata is an excellent choice for a healthy, fast supper or weekend breakfast. Chop up some veggies, whip up some eggs and cream, grate some cheese, put it all together and 15 minutes later you’re ready to eat. Use other veggies you may have in your fridge such as mushrooms, leeks, spinach, chard, etc, Try ham or sausage, or no meat, and try different cheeses like goat cheese or feta cheese. The sky’s the limit.

4 slices thick bacon (omit if making vegetarian)
1 red pepper, diced
½ yellow onion, sliced
1 small zucchini, sliced
6 cherry tomatoes, cut in half
4 oz. Swiss or cheddar cheese, shredded (about 1 heaping cup)
8 eggs
1/2 cup heavy cream
1 teaspoon salt
¼ teaspoon black pepper
1 tablespoon chopped fresh chives or other fresh herbs

1. Place rack in the middle of the oven and heat oven to 400°F.
2. Fry the bacon in a well-seasoned 10-inch cast iron skillet until crisp. Remove and let cool a minute, then chop.
3. Saute your veggies (except the cherry tomatoes) in the bacon fat over medium heat. The pepper takes longest to soften so start with that; add the onions after about 5 minutes, cook another 5 minutes, then add the zucchini and cook a few minutes. If you’re not using bacon, add 2 tablespoons of fat of your choice such as clarified butter, coconut oil, olive oil, etc. and proceed with veggies.
4. While the veggies are sautéing, whisk together the eggs, cream, salt, pepper, and chives in a bowl.
5. Spread out the veggies, add the bacon back in, then sprinkle the cheese over everything, pour over the egg mixture evenly, and arrange the cherry tomatoes on top. Lower heat and cook for a few minutes until the eggs start to set at the edges. Place the pan in the oven and bake for 10-15 minutes or until eggs are set in the center. Serve warm or at room temperature.