Paleo Bacon Zucchini & Red Pepper Frittata

• Gluten free
• Paleo

• Meat

  • 8 oz Bacon, cooked and chopped

• Produce

  • 1/2 Onion, medium
  • 1 Red bell pepper
  • 1 Zucchini, medium

• Refrigerated

  • 6 Eggs

• Canned Goods

  • 1/3 cup Coconut milk, full-fat

• Baking & Spices

  • 1 tbsp Italian seasoning, dried
  • 1 Salt & pepper

Found on paleonewbie.com

Ingredients

• 8 ozs of bacon, cooked and chopped
• 1 red bell pepper, diced small
• 1 medium zucchini, grated (peel on if desired)
• 1/2 medium onion, diced small
• 6 eggs, whisked
• 1/3 cup full-fat coconut milk
• 1 tbs of Italian Seasoning, dried
• Salt & pepper to taste
• Serves 6

Directions

• Cook bacon and set aside
• Preheat oven to 375-degrees F
• Dice onion and bell pepper
• Grate zucchini and blot with paper towel to remove excess moisture
• In a medium bowl, whisk eggs, coconut milk, and seasonings together
• In a 10-inch, oven-safe skillet on medium heat, sauté onions in 2 tbs fat (we used bacon fat) for about 4 minutes, and add the red peppers and sauté for one more minute
• Add cooked bacon to skillet
• Add shredded zucchini to mixing bowl with the eggs, stir, and pour into skillet
• Continue to cook on stovetop 1-2 minutes or until mixture begins to set around the edges
• Transfer skillet to pre-heated 375-degree oven
• Bake about 15 minutes, or until eggs are cooked through
• For a slightly browned top, move skillet up to top rack and broil for 2-3 additional minutes
• Transfer frittata to serving plate, slice and serve