Zucchini, Spinach and Cheese Frittata

  • Difficulty: Basic
  • 40 minutes
  • 2 servings

Tired of the same old morning omelet? You can try making a frittata, which is cooked inside the oven, it’s fluffier, and it uses considerably less oil. Our recipe has zucchini, spinach, cream cheese, and parmesan. But to make things more interesting we decided to throw in some bacon for fun!

Ingredients Needed for Zucchini, Spinach and Cheese Frittata

3 bacon slices
½ small zucchini
½ cup sweet corn
1 garlic clove
3 ounces of frozen spinach, thawed
4 eggs, whisked
3 ounces of herbed cream cheese
¼ cup parmesan, shredded

How to Cook Zucchini, Spinach and Cheese Frittata

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Heat a cast-iron skillet over medium heat. Add the bacon, zucchini, and sweet corn. Add the garlic, pepper, and give it a good stir.
  3. Evenly lay the spinach and pour the whisked eggs. Add the herbed cream cheese evenly in the skillet. Top it with the shredded parmesan.
  4. Slide the skillet into the oven for the next 25 minutes.

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