Savory Bacon Zucchini Frittata

Today’s gluten and dairy free recipe (also GAPS friendly), is from Tarena at the . This dish would make a great breakfast or a simple dinner! I love frittatas and if you’ve never made or had one before, this recipe is a great one to start with. -Kimi

For about a year I had been thinking about making a Frittata. I think it was mostly because of the way you say the awesome word “Frittata”…Fri-TTA-TA! I love it. And, probably because the word sounded all fancy and ethnic, I figured it would be a challenging dish to make.

I was very wrong.

Frittata’s are amazingly simple to make, so if you have never tried this splendid dish before, I encourage you to jump right in with this divine recipe!

Our family has come to love Frittatas. It is an amazing way to enjoy the vegetables of the season as we mix it up differently (or make more than one kind) each time! We love that this dish feels so luxurious with the bacon, but it is really only a small amount spread thinly so that everyone gets lots of little bits to enjoy.

To save a bit on this dish, omit the bacon and add a little more of your favorite veggies. Add cheese for a creamier delight. Pork sausage and mushrooms together are amazing…really the possibilities are endless.

And please share in the comment section what your favorite combinations for Frittatas are! I’d love to hear from you.

Savory Bacon Zucchini Frittata

    12 eggs
    1 small green zucchini, thinly sliced
    1 small yellow zucchini, thinly sliced
    1 small red onion, finely chopped
    ½ lb organic bacon (we prefer ones without sugar or preservatives), cut into ½ inch pieces
    4 Tbs oil (we enjoy ghee with this to keep it dairy free, but butter, coconut oil or bacon grease will work too!)
    Salt to taste

Preheat oven to 350F. In large cast iron pan (or other oven proof skillet), cook up bacon until done. Set aside. Save bacon grease (to give amazing flavor to a second dish…or you can leave it in exchange for the oil) and add ghee. When oil is hot carefully add red onion and occasionally stir until caramelized and golden brown. While the onion is cooking, crack eggs into a bowl and whisk. When onions are ready, add eggs, bacon and remaining ingredients. Cook for a few minutes on the stove top until set on the bottom a little. When only the top of the egg mixture is uncooked, carefully put pan into preheated oven and cook for another  10-15 minutes until golden. Remove and serve immediately.

Tarena is a young stay-at-home, homeschooling mama to 5 lively kiddos. With great passion to serve the Lord she walks side-by-side with her sweet husband as they raise their kids to know Jesus. Through many life-threatening trials in her health and the extremely difficult emotions and behavior of their oldest child, she has sought the Lord in prayer and followed where He has lead to changing their lifestyle, parenting and diet. Feel free to follow along in the trials and amazing joys of eating the GAPS Diet with her at: . Tarena’s family is also planning to serve on a mission trip to Mexico this spring and are selling breathtaking gallery prints to raise support-find links to her store at:

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!


  1. says

    Thanks for sharing this wonderful frittata recipe! My favorite version always has to include a few of my favorite things: mushrooms, spinach, shallots and sweet mini bell peppers! Yum 🙂

  2. says

    So many choices! Frittata is a fantastic quick supper that uses almost anything you have in the fridge (although yet to make a swede and turnip frittata). Faves include:
    courgette, leek and chorizo or,
    rameiro pepper, red onion and parmesan or,
    pea, lemon zest, feta and basil or,
    caramelised onion, sage and roast squash…

    Mmm – I think it’s about lunch time! x x x

  3. says

    This is fantastic–I haven’t really thought of fritatta lately, since my daughter has had to go gluten and dairy free and I never imagined fritatta without cheese. But this morning I felt like I didn’t have anything to make for dinner, in spite of a fridge full of eggs, bacon, and a giant zucchini given to me by a farmer friend. So, a search on dairy free bacon fritatta turned up your recipe, and voila! We had a dinner that was an unexpected hit among the whole family–no small feat! Thanks again, I look forward to trying some of the other cheese-free combos suggested.

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