Zucchini, Portabella Mushroom and Bacon Fritata

(4-6 servings)

This is an easy brunch recipe. I don't always use bacon, but I had some I wanted to use up. The vegetables can be swapped out for whatever you have on hand as well; asparagus, peppers, cooked potatoes, spinach, cauliflower and broccoli work quite well.

The portabella mushroom was great in this dish. It had a nice meaty texture.

3 slices of lean thick cut bacon, cut into 1/2" pieces
1 large onion, cut into thin slices
1 clove garlic, minced
1 medium zucchini, sliced
1 portabella mushroom cap, sliced (about 7 oz)
5 large eggs
2 tbsp milk
salt and pepper to taste
1/2 cup swiss cheese, shredded

Place the bacon into a cold non stick skillet and cook over medium heat until crispy. Place the bacon onto paper towels to drain. Clean the skillet reserving a teaspoon of fat.

Add the onions and garlic and saute for about 10 minutes until they are golden brown. Add the mushrooms and zucchini and cook for another 5-8 minutes or until they are soft. Stir in the bacon.

Whisk together the eggs and milk. Add the salt and pepper. Pour over the vegetable and bacon mixture. Sprinkle the top with cheese. Cover the skillet and cook over low heat for about 12-15 minutes or until the eggs are set and the cheese has melted.