Cheesy lunchbox frittata
SERVES 4 PREP AND COOK TIME 30 MINUTES
2 tablespoons extra virgin olive oil 2 medium (300g) onions, sliced thinly 4 bacon rashers, trimmed, chopped 2 medium (240g) zucchini, grated coarsely 6 eggs, beaten lightly ¾ cup (60g) grated parmesan 2 tablespoons flat-leaf parsley leaves
1 Heat the oil in a medium non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until lightly golden. Add the bacon; cook for a further 5 minutes or until browned. 2 Stir in the zucchini; season well with sea salt and freshly ground black pepper. Pour over the combined egg and parmesan; cook over medium heat until the egg is beginning to set. 3 Heat the oven grill. Place pan under the grill; cook until the frittata is set and cheese is beginning to bubble. 4 Scatter with parsley. Serve frittata cut into squares or thick wedges. Not suitable to freeze or microwave.