Grilled Veggie, Cheese & Bacon Frittata

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 medium zucchini, peeled, sliced lengthwise
• 1/2 large sweet bell pepper, cut into long medium width strips, yellow, orange, red peppers are best
• 3 -6 scallions, cleaned and trimmed, left whole for grilling
• 6 -8 cremini mushrooms, sliced thickly
• 1 -2 tablespoon olive oil
• 1 dash sea salt
• 1/2 cup parmesan cheese, shredded
• 1/4-1/2 cup fontina cheese, shredded, substitute sharp cheddar
• 6 large eggs
• 2 tablespoons half-and-half
• 1/4 lb bacon, cooked until crispy, diced
• 2 tablespoons dijon mustard

Recipe

• 1 preheat oven to 350°.
• 2 generously spray (glass) pie plate with nonstick cooking spray.
• 3 prepare veggies as suggested, rinse and pat dry.
• 4 rub with olive oil and top with a light dusting of salt.
• 5 preheat grill pan over medium heat.
• 6 arrange vegetables on grill pan. grill until grill marks appear. turn over an repeat until tender. mushrooms may take longer to get a dark brown caramelized appearance. do not over cook. remove from heat and set aside to cool.
• 7 cut into bite size 1" pieces and arrange on the bottom of a pie plate.
• 8 sprinkle with cheeses and bacon.
• 9 mix together eggs, half and half and dijon mustard until well blended. pour over veggie & cheese mixture.
• 10 bake for approximately 25-30 minutes until center does not jiggle. the frittata should puff up as it bakes. *use a knife to check the center for doneness. this may not work very well because the cheese will come up on the knife edge but the center should be firm.
• 11 slice and enjoy! serve with a green salad.