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Week of 9/16/19

Late Summer Vegetable Frittata
with bacon / roasted broccoli

Active: 30 min Total: 45 min
Original GF Paleo Vegetarian
Late Summer Vegetable Frittata
Running out of ways to use all of that beautiful (but abundant) late summer produce? A frittata is fast, healthy, and can be served at any meal of the day. This version can make use of just about any vegetables and is topped with bacon for a rich and savory finish.
Tags
Good for Breakfast, Low Calorie, Make Ahead, Freezer Friendly
Proteins
Eggs, Pork, non-ground
Cuisines
Middle Eastern / North African
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46

Ingredients

Metric
Servings:
4
Late Summer Vegetable Frittata:
  • Leeks - 1 , chopped
  • Bacon - 6 slices , chopped
  • Tomatoes, cherry or grape - 1 cup , halved
  • Zucchini - 10 oz , cubed
  • Eggs - 8
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Italian seasoning - 1/2 tsp
Roasted Broccoli with Lemon and Garlic:
  • Garlic - 4 cloves , sliced
  • Broccoli - 1 lb , chopped
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp

Prep

  1. Garlic / Broccoli / Leeks / Bacon - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Tomatoes / Zucchini - Prep as directed and combine. (Can be done up to 2 days ahead)
  3. Eggs - Whisk eggs with salt and pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. Toss broccoli and garlic with oil. Season with some salt and pepper. Spread broccoli out on a sheet pan. Set aside.
  3. Next, heat a 10.5” to 12” (26 cm to 30 cm) oven-safe skillet over medium-high heat. Add bacon and saute until crisp, ~5 minutes. Transfer bacon to a paper towel-lined plate. Drain off all but 1 Tbsp of grease from the pan and return pan to heat.
  4. To remaining bacon grease in the skillet, add leeks with a pinch of salt. Saute until soft, ~5 minutes.
  5. Add tomatoes and zucchini and saute until most of the moisture from the tomatoes has cooked off and zucchini is tender, 4 to 5 minutes.
  6. Add Italian seasoning and saute for 1 minute more.
  7. Pour eggs over vegetables and stir to combine ingredients. Scatter bacon over top of frittata.
  8. Transfer frittata and broccoli to the oven.
  9. Bake frittata and broccoli for 20 to 25 minutes, stirring broccoli halfway through cooking. (Frittata is done when eggs are set and a knife inserted in the center comes out clean. Broccoli is done when tender.)
  10. Squeeze lemon juice over broccoli.
  11. Slice frittata. Serve with broccoli on the side.

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