Ingredients for Bacon And Macaroni Frittata
- 1 1/2 cups uncooked elbow macaroni
- 8 slices bacon
- 1 small red bell pepper, finely diced
- 1 small zucchini, grated
- 1 garlic clove, crushed
- 6 large eggs, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon Cavender's Greek seasoning or pepper
- 1 tablespoon bacon grease (reserved from cooking bacon)
- olive oil (if needed)
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How to Make Bacon And Macaroni Frittata
- Preheat oven to 350°F (175°C). Cook macaroni according to package directions until al dente. Drain well and set aside.
- While macaroni cooks, dice bacon and finely dice red bell pepper. Grate zucchini. Keep ingredients separate.
- 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.
- 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.
- Add red bell pepper to the skillet and cook for 2-3 minutes, until slightly softened.
- Add grated zucchini and cook for another 2 minutes. If vegetables release a lot of liquid, increase heat to evaporate excess moisture.
- Season the vegetable mixture with salt and Cavenders seasoning (or pepper).
- Stir in the cooked macaroni and cooked bacon.
- Pour the beaten eggs evenly over the macaroni mixture.
- Cook over low-medium heat until the bottom is set and edges are lightly browned (about 5-7 minutes).
- 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.
- Let cool slightly before slicing and serving. Enjoy with your favorite side dishes!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
17g
Fat
65g
Carbs
11g
