Cheesy Zucchini and Bacon Frittata

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fluffy baked frittata loaded with crispy bacon, zucchini, and sharp cheddar cheese — perfect for a keto breakfast or brunch. This American-inspired keto recipe (low carb), ready in about 30 minutes, pairs large eggs, bacon strips, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 6 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a large oven-safe skillet, heat 1 tbsp olive oil over medium heat and add 6 chopped bacon strips; cook for 5-7 minutes until crisp. Remove bacon with a slotted spoon and set aside, leaving bacon fat in skillet.
  2. Step 2: Add 1 medium grated zucchini with excess moisture squeezed out to the skillet; sauté in bacon fat for 3-4 minutes until tender and slightly golden.
  3. Step 3: In a large bowl, whisk together 8 large eggs, 1/4 cup heavy cream, 1 tsp salt, 1/4 tsp black pepper, and 1 cup shredded sharp cheddar cheese until smooth.
  4. Step 4: Stir the cooked bacon and sautéed zucchini into the egg mixture, then pour everything back into the skillet, spreading evenly.
  5. Step 5: Cook on the stovetop over medium heat for 2 minutes to set edges, then transfer the skillet to the preheated oven.
  6. Step 6: Bake for 12-15 minutes until the frittata is puffed, set in the center, and golden on top.
  7. Step 7: Remove from oven, let cool 3 minutes, sprinkle with 2 tbsp chopped fresh chives if using, slice, and serve warm.

Frequently asked questions

How long does Cheesy Zucchini and Bacon Frittata take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cheesy Zucchini and Bacon Frittata?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.

Can I substitute ingredients in Cheesy Zucchini and Bacon Frittata?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cheesy Zucchini and Bacon Frittata for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cheesy Zucchini and Bacon Frittata keto?

Yes — this recipe is tagged keto, low carb, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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