Cheesy Zucchini and Bacon Frittata
A fluffy baked frittata loaded with crispy bacon, zucchini, and sharp cheddar cheese — perfect for a keto breakfast or brunch. This american-inspired keto (keto, low carb) ready in about 30 minutes pairs large eggs, chopped bacon strips, shredded sharp cheddar cheese 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 8 large eggs
- 6, chopped bacon strips
- 1 medium, grated and excess moisture squeezed out zucchini
- 1 cup shredded sharp cheddar cheese
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 2 tbsp chopped, optional fresh chives
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir the cooked bacon and sautéed zucchini into the egg mixture, then pour everything back into the skillet, spreading evenly.
- Step 5: Cook on the stovetop over medium heat for 2 minutes to set edges, then transfer the skillet to the preheated oven.
- Step 6: Bake for 12-15 minutes until the frittata is puffed, set in the center, and golden on top.
- Step 7: Remove from oven, let cool 3 minutes, sprinkle with 2 tbsp chopped fresh chives if using, slice, and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
