Zucchini Frittata

Ingredients:

• 4 slices bacon, chopped (or 2 TBS olive oil)
• 2 medium zucchini, grated and squeezed dry
• 5 eggs, beaten
• 1 cup grated sharp cheddar cheese
• Salt and freshly ground pepper to taste
• Red pepper flakes, optional

Preheat oven to 450°. Using an oven-proof 8 inch skillet, cook bacon, if using, until crisp; remove to paper towels, pour bacon grease into bowl and reserve. Using either olive oil or bacon grease, heat the pan and add the grated zucchini that has been squeezed dry of liquid. Quickly sauté zucchini over medium high heat until cooked through and light golden brown. Combine beaten eggs, cheddar and seasonings. Check pan to see if additional oil/grease is needed. Add egg mixture and cook for 3-4 minutes over low heat, gently lifting the egg/zucchini mixture away from edges of pan. Do not allow to brown on bottom. Transfer pan to oven and cook 4-6 minutes, checking after 4 minutes. Cook just until set; serve immediately, garnished with bacon. 2 large servings