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Yellow Squash Bacon Frittata
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Yellow Squash Bacon Fritatta

Stove top or oven baked yellow squash, pecorino and bacon make a great savory frittata.
Prep Time20 minutes
Cook Time20 minutes
Course: Egg Dish
Cuisine: Italian
Keyword: bacon, frittata, yellow squash

Ingredients

  • 4 slices bacon
  • 2 cups yellow squash sliced thinly
  • 9 eggs
  • 2 tablespoons olive oil
  • 2 tablespoon pecorino romano or parmesan
  • parsley for garnish

Instructions

  • Cut bacon into lardons, crosswise and fry until crispy.
  • Remove bacon pieces to paper towels. Keep bacon grease.
  • Slice squash crosswise and fry in bacon grease. Remove to bowl.
  • In non-stick 9-10 inch frying pan, heat olive oil in medium heat.
  • Beat eggs well. Add salt, pepper and 1 tablespoon of pecorino cheese.
  • Add bacon and squash to pan. Pour in beaten eggs.
  • Using a spatula, go around the sides, lifting the frittata and allow eggs to run under. Once there is no longer any liquid to run, get your plate and pot mitts and turn over, slide back in. Cook for 5 to 7 more minutes or until no liquid comes out of the frittata. Allow to cool for 10 minutes. Slice in wedges to serve.
  • Refrigerate left overs. You can reheat in microwave, stove top, or oven.