Bacon And Macaroni Frittata Recipe

Ingredients for Bacon And Macaroni Frittata

• 1 cup cooked macaroni
• 4 slices extra lean bacon, diced
• 1/2 red bell pepper, finely diced
• 1/2 medium zucchini, grated
• 1 clove garlic, crushed
• 6 large eggs, beaten
• Salt to taste
• Seasoning

How to Make Bacon And Macaroni Frittata

1. Preheat oven to 350°F (175°C). Cook macaroni according to package directions until al dente. Drain well and set aside.
2. While macaroni cooks, dice bacon and finely dice red bell pepper. Grate zucchini. Keep ingredients separate.
3. In a large oven-safe nonstick skillet (10-12 inches), cook bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving 1 tablespoon of bacon grease in the pan.
4. Add olive oil to the skillet if needed (if less than 1 tablespoon bacon grease remains). Add crushed garlic and cook for 30 seconds until fragrant.
5. Add red bell pepper to the skillet and cook for 2-3 minutes, until slightly softened.
6. Add grated zucchini and cook for another 2 minutes. If vegetables release a lot of liquid, increase heat to evaporate excess moisture.
7. Season the vegetable mixture with salt and Cavenders seasoning (or pepper).
8. Stir in the cooked macaroni and cooked bacon.
9. Pour the beaten eggs evenly over the macaroni mixture.
10. Cook over low-medium heat until the bottom is set and edges are lightly browned (about 5-7 minutes).
11. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is set and the top is lightly golden brown.
12. Let cool slightly before slicing and serving. Enjoy with your favorite side dishes!