Zucchini, Tomato & Bacon Frittata

What’s for Sunday brunch?  How about a frittata using fresh veggies from the farmer’s market?   I still have zucchini and tomatoes from my most recent farmer's market shopping spree, so I want to use them today.  This recipe makes about 4 servings as I used a small cast iron skillet.  Served with blackberry kuchen and English muffins with home made strawberry jam, this was a perfect brunch.  It would also make a nice Sunday supper.

INGREDIENTS:

1 to 2 Tablespoons olive oil

½ large zucchini, thinly sliced & quartered

1 medium sweet onion, chopped

1 medium tomato, seeded and coarsely chopped

½ cup shredded Gouda cheese (or cheese of your choice)

3 slices bacon, cooked & broken into bite sized pieces

4 large eggs

¼ cup low fat milk

1 teaspoon Dijon mustard

Salt and pepper to taste

1 Tablespoon Italian seasoning

DIRECTIONS:

• Preheat oven to 350 degrees F.
• Add olive oil to 9-inch cast iron (or oven proof) skillet and heat over medium heat.
• Add onion and zucchini and saute until tender, about 4 to 5 minutes.  
• Add tomato and cook another couple of minutes.  Add salt & pepper to taste and Italian seasoning.  Set aside to cool a bit.
• In a small bowl, combine eggs, milk, and mustard and blend well.  Add cheese and bacon and stir until well combined.  Salt & pepper to taste.
• If necessary, drain vegetable mixture and return it to the skillet.  Spread evenly over the bottom of the skillet.  Pour egg mixture over the veggies.
• Bake for 30 minutes or until set and lightly browned.

Cut into wedges and serve!