Zucchini & Carrot Frittata

Monday, October 12, 2015


What You Need
2 cups spiralized zucchini
1 TSP sea salt
2 cups spiralized carrots
1/2 cup crumbled bacon
9 eggs
4 TBS fresh rosemary, chopped
4 TBS fresh chives, chopped
1 TBS olive oil

Directions
1. Preheat the oven to 375° and oil a pie plate with 1 TBS olive oil. Set aside.
2. Spiralize the zucchini and place in a bowl. Toss with salt and set aside.
3. Cook the bacon and let cool on a paper towel. Once completely cool, crumble bacon into small pieces and set aside.
4. Spiralize the carrots and set aside. 
5. Whisk the eggs together into a large bowl.
6. Using paper towels, squeeze as much water out of the zucchini that you can and add to the bowl.
7. Add the carrots, bacon, and spices and stir until combined.
8. Pour mixture into pie plate and cook in the oven for 45 minutes, or until cooked in the center.
9. Enjoy!

{via Flavour and Savour}

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