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Hearty Zucchini & Bacon Frittata Baked in a Cast Iron Skillet

Zucchini Frittata

Zucchini & Bacon Frittata

This is a great reason to get up in the morning.  A frittata is a perfect dish to serve …really, any time of day.  They are a cinche to make, practically foolproof and can make for an impressive presentation, as well.

This specific frittata was prepared last August when our garden zucchini were taking over our backyard, neighborhood, the world, actually.  For people who grow their own zucchini, you know what I mean.

Give this a try and make it your own! Use any type of vegetable, and cheese, add meat or not.  It’s up to you!



Hearty Zucchini & Bacon Frittata Baked in a Cast Iron Skillet

  • Servings: 6 - 8
  • Difficulty: Easy
  • Print


  • 2 medium zucchini thinly sliced
  • 5 or 6 slices of bacon cut into 1 inch pieces
  • 1 medium onion, finely chopped
  • 1 tablespoon oil, if needed
  • 8 eggs
  • 1 cup milk
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 1 cup shredded cheddar cheese


  • Preheat oven to 375
  • In a skillet brown the bacon over medium-high heat, remove the bacon when golden brown and crispy, pour off most of the bacon grease and return the skillet to the heat.
  • Saute the chopped onion in the remaining bacon grease & add a tiny bit more oil if needed.  When translucent, add the sliced zucchini - saving several slices to place on top of the frittata before baking.
  • Once the zucchini are tender crisp - remove the pan from the heat and set aside.
  • In a separate bowl, beat the eggs, milk, salt & pepper.  Add the bacon zucchini mixture and cheese.  Stir to combine.
  • Place a well seasoned cast iron skillet into the oven to heat for about 10 minutes.  You want it hot but not screaming hot.
  • Carefully remove the pan, and if you feel your pan isn’t seasoned well enough & want to ensure the bottom won’t stick, then spray with non-stick spray.
  • Add the egg mixture and place the remaining zucchini slices on the top to make a pretty presentation.
  • Put the skillet back into the oven and bake until golden brown and it sets up nicely with only a slight jiggle in the middle - about 30 minutes. Check it a few times to make sure it’s not over-browning.   A knife should come out clean when tested.
  • Serve out of the cast iron skillet, but be sure to keep an oven mitt on the handle to let people know it’s burning hot.
  • Serve with your favorite garnish - we like a dollop of sour cream and Sriracha 

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