Flavorful Friday: Oven-Baked Zucchini, Mushroom, Onion, & Bacon Frittata

I love breakfast foods. I could eat breakfast for every meal! This oven-baked zucchini, mushroom, onion & bacon frittata is a tasty recipe that I love to make for dinner and then reheat the next day for lunch.

I got this recipe from my Vita-Mix recipe book and changed it a bit to work with my ingredients. There are so many variations of this recipe that you can do!

You saute the veggies first. I used diced zucchini, mushrooms and onion.

Then you place your eggs, seasonings and parmesan cheese in your Vita-Mix and blend for 15 seconds. Using your Vita-Mix to blend eggs is super easy!

Next your put your sauteed veggies in the bottom of your pan (I used a 8 x 8 glass pyrex dish). I rubbed the dish with coconut oil first so nothing will stick to the dish.

Then pour egg mixture over your veggies and sprinkle cheddar cheese on top.

Then I added some yummy slices of bacon on top. I use Maverick Ranch Natural Un-Cured Bacon which is hormone-free, antibiotic-free & with no added nitrates!

Now you bake for 20-25 minutes or until set.

I love to top mine with Sriracha and diced Avocado.

Ingredients:

2 tablespoons olive oil
1 small onion, diced
1 1/4 cup diced zucchini
1/4 cup diced mushrooms
6 eggs
1/2 cup shredded parmesan cheese
1/2 teaspoon dried oregano
1/8 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese

Directions:

Preheat oven to 350.
Coat 8 x 8 glass dish with coconut oil (or olive oil)
Saute onion, zucchini and mushrooms in olive oil until soft. Place in bottom of prepared glass dish.
Place the rest of the ingredients, except the cheddar cheese, into the Vitamix container in the order listed and secure lid.
Select Variable 1.
Turn machine on and quickly increase speed to Variable 7.
Blend for 15 seconds.
Pour mixture over vegetables.
Sprinkle cheddar cheese over mixture.
Top with slices of un-cooked bacon.
Bake 20-25 minutes or until set.