Zucchini frittata

6 eggs, lightly beaten

1 green onion, chopped

2 rashers of bacon, sliced

1 small zucchini, shaved into ribbons using a peeler

2 tablespoons self-raising flour

2 tablespoons milk

Salt and cracked black pepper

1/3 cup grated tasty cheese

8 cherry or grape tomatoes, halved

Chopped flat-leaf parsley, to serve
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Step 1

Preheat oven to 175°C. Line a 16 x 26cm (base measurement) baking pan with non-stick baking paper. Place the eggs in a large bowl and add the green onion, bacon, zucchini, flour, milk, salt, pepper and half of the cheese. Stir until well combined.

Step 2

Pour the mixture into the prepared pan. Arrange tomato halves on top, pressing into the mixture slightly. Sprinkle with remaining cheese.

Step 3

Cook for 20-25 minutes or until set and golden on top. Sprinkle with chopped flat-leaf parsley to serve. Slice and serve warm or refrigerate and serve later.

Energy

985kj

Fat Saturated

6kj

Fat Total

15g

Carb. Sugars

2g

Carb. Total

6g

Dietary Fibre

0g

Protein

19g

Cholesterol

0g

Sodium

533.03mg