Turkey Bacon, Zucchini & Red Pepper Frittata

Turkey Bacon, Zucchini, and Red Pepper Frittata

Thank you Ditch the Wheat by Carol Lovett & PaleoNewbie.com!


Whether you are trying to conceive or eating well for two, this is a great breakfast recipe for the whole family!  I made a few modifications from the original, but it turned out beautifully!  We do not eat pork or beef so I used turkey bacon instead.  I had actually frozen some leftover cooked turkey bacon from another breakfast, so it was super easy to simply crumble it for use in this recipe!  Also, we are on a SUPER budget & can’t always buy specialty items like the coconut milk.  So we substituted regular $0.99 dairy milk instead!  In hindsight I would probably use a titch less milk and you really need to make sure that you absorb any extra moisture from the zucchini so it isn’t too loose.  You could also add mushrooms or cheese to liven this up even more!  We ate this for breakfast over the weekend with a side of fruit & breakfast potatoes.  Then I used the leftovers to make Veggie Breakfast Grilled Cheese…yum!!


via: Carol Lovett on Ditch the Wheat & PaleoNewbie.com

Yield: 6 Standard Servings or 9 Smaller Servings


  • 4 Slices of cooked turkey bacon, crumbled
  • 1 small red bell pepper, diced
  • 1 medium zucchini, grated
  • 1/2 medium onion, diced
  • 6 large eggs, whisked
  • 1/3 cup your choice of milk
  • 1 tbsp. of dried Italian seasoning
  • Salt & pepper to taste


  1. Cook bacon and set aside
  2. Preheat oven to 375-degrees F
  3. Dice onion and bell pepper
  4. Grate zucchini and blot with paper towel to remove excess moisture
  5. In a medium bowl, whisk eggs, milk, and seasonings together
  6. In a 10-inch oven-safe skillet on medium heat, sauté onions in 2 tbsp. fat for about 4 minutes, then add the red peppers and sauté for one more minute
  7. Add cooked bacon to skillet
  8. Add shredded zucchini to the mixing bowl with the eggs, stir, and pour into skillet
  9. Continue to cook on stovetop about 1-2 minutes – just until mixture begins to set around the edges
  10. Transfer skillet to the preheated 375-degree oven
  11. Bake about 15 minutes, or until eggs are cooked through
  12. For a slightly browned top, move skillet to top rack and broil for 2-3 additional minutes
  13. Transfer to serving plate, slice and serve
Our Version

Our Not Quite So Beautiful Version!


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