A frittata is a jack-of-all-trades, a utility man, a do it all kinda guy. Anything you throw at it, the frittata will make it delicious, especially if you have leftover meat and veg. Eggs are so neutral that they can make a meal out of almost anything you have in your fridge. Green beans? Sure. Broccoli? Why not. Steak? Delicious. Bacon? Remarkable. You need to eat it, a frittata will make it happen. Today, I’m doing a bacon and zucchini version with provolone and Parmigiano Reggiano cheeses. You could do it with any combination of meat, veg and cheese, but bacon is highly recommended.

Ingredients:

3 strips Maple Leaf Bacon

4 Eggs

½ Small Onion, finely diced

1 Small Zucchini, sliced

¼ cup Shredded Parmigiano Reggiano

2 slices Provolone Cheese

Salt and Pepper

Directions:

1. Cut your zucchini lengthwise down the middle, then slice across to make nice half-moons. Cut your onion right down the middle, and give it a fine dice. Set these aside while we work on some other things.

2. Cut up your strips of bacon into small pieces and begin to fry them in a small, oven safe frying pan. This will work even better if it’s non-stick. We want this frittata to be thick, so use a nice small pan. If you’re using a large pan and cooking for a group, just make more! Don’t be afraid to use a whole dozen eggs. This is really easy to do!

3. While your bacon is frying, add your grated Parmigiano Reggiano to your eggs and give them a good beating with a fork. Again, set this aside for later. By prepping when we have time, cooking becomes very easy and quick!

4. Once your bacon is just about crispy, add in your onion and zucchini. Continue to fry for a few minutes over medium heat until the onion is beautifully fragrant and the zucchini is softened. Season here with a little bit of salt and some black pepper.

5. Add in your eggs and stir gently as if you were cooking scrambled eggs.

6. Once the egg mixture looks like a very runny version of scrambled eggs (only after about a minute or so) top with some wonderful sliced provolone cheese.

7. Pop this whole thing under a hot broiler until the cheese has gone golden brown and the eggs have cooked through. This should take another 3-5 minutes or so. Now you see why we need an oven-safe pan!

8. Cut your frittata into wedges and serve… or, you know, eat the whole thing yourself, because that’s what I did!