Ingredients

• 6 eggs
• 4-6 slices of bacon, diced
• 1 medium zucchini, diced
• 1 medium bell pepper, diced
• 1 medium yellow onion, diced
• 3 cloves of garlic, minced
• 1/2 cup crumbled feta cheese
• 1/2 cup fresh spinach leaves
• Salt and pepper to taste
• Cooking oil or butter

Directions

• Preheat oven to 375°F.
• Cook diced bacon in a skillet over medium heat until crispy. Remove bacon from skillet and set aside.
• In the same skillet, add diced yellow onion and cook until translucent.
• Add diced zucchini, bell pepper, and garlic to the skillet. Cook until vegetables are tender.
• In a large bowl, whisk together eggs and season with salt and pepper.
• In a greased skillet (use same skillet as before), pour in whisked eggs.
• Add cooked bacon, zucchini, bell pepper, and onion mixture, and crumbled feta cheese on one half of the eggs.
• Cook over medium heat until eggs start to set.
• Add fresh spinach leaves on top of the filling.
• Transfer skillet to preheated oven and bake for 15-20 minutes or until eggs are set.
• Remove from oven and let cool slightly.
• Slice and serve.

Notes

• 9-28-25
• 5 Eggs
• Left out the Spinach
• Cook the yellow onion until it's translucent to bring out its natural sweetness.
• Don't overcrowd the skillet when cooking the vegetables, cook in batches if necessary.
• Let the frittata rest for a few minutes before slicing to allow the eggs to set.

Photos