Bacon And Macaroni Frittata

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This is quick and easy to prepare- a great meal with salad in the summer or with more substantial sides in the winter. I like that it is a complete meal, without the fatty crust associated with a quiche. If you do not have cavenders seasoning, pepper will do. I use extra lean bacon medallions so add about 1/2 tablespoon of oil to cook the bacon in.

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Steps

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Cook the macaroni according to the package directions.

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Meanwhile , dice the bacon , finely dice the red bell pepper and grate the zucchini , keeping each separate from the others.

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In a non-stick skillet , start to cook the bacon.

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Crush the garlic clove and add to the bacon.

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Cook for 3 minutes.

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Add the red bell pepper and cook for a further 2-3 minutes.

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Add the grated zucchini and cook for a further 2 minutes.

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At this point , if the vegetables have let out a lot of juice , you may wish to turn up the heat to evaporate the juices , otherwise the frittata ends up rather soggy.

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Sprinkle salt and cavenders seasoning / pepper to taste over the mixture in the pan.

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Add the cooked macaroni.

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Beat 6 eggs and pour them into the pan.

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Cook over a low-medium heat until the bottom half is done , shaking the pan occasionally to discourage sticking.

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Place a plate over the frittata and carefully flip the frittata with the pan so it lands , done side up , on the plate.

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Slide it carefully ba.

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Ingredients

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macaroni, bacon, red bell pepper, zucchini, garlic clove, eggs, salt, seasoning