This is a great dish just on its own or as part of an overall brunch plan – and it can really accommodate and expand to include just about anything you may have in the fridge. In our case, returning from a camping trip early one morning with a few things still needed to be used in the cooler – we threw it all together in one pan – literally.
Using a 10″ iron skillet, you’ll need 3 large eggs, 1 Tbsp heavy cream, 2 Tbsp grated cheese (we used sharp cheddar and mozzarella), 3 strips of bacon (chopped), 1/2 zucchini (chopped into half-moon slices), 1/2c chopped mushrooms (we used shiitake), 1 small chopped onion (we used small red onions), paprika, salt and pepper.
Preheat the oven 350 degrees.
In the iron pan over medium heat, sauté the chopped bacon until crispy. Remove from pan with slotted spoon or spatula to a plate lined with paper towels, leaving the grease in the pan. Add the chopped onion to the still-hot grease in the pan and sauté until just soft – about a minute. Then add the chopped mushrooms and zucchini over medium heat and toss well. Cook, stirring well, until browned and soft – about 5-8 mins.
Meanwhile, in a separate bowl, beat together the 3 eggs, heavy cream, shredded cheese and a pinch of salt, pepper and paprika to taste.
Add the bacon back into the zucchini and mushroom mixture, in the pan, and turn off the heat under the pan. Then add the beaten egg mixture over the top of the entire mixture – but DON’T STIR, instead TILT the pan to gently cover the entire mixture and bottom of the pan.
Then place the entire pan into the pre-heated oven for about 7-10 mins, or until the center of the frittata is just turned solid and slightly browned.
Remove from oven and serve in “pie slices” with toast and fresh fruit.