Bacon and Zucchini Frittata

Recipe created by Almond Breeze Australia



  • 6 eggs, lightly beaten
  • 1 small brown onion
  • 3 rashers bacon, cut into small squares
  • 100¬†grams mushrooms, sliced
  • One handful of spinach or baby spinach leaves
  • 1/4 cup fresh basil leaves
  • 1 small zucchini, grated
  • 1/2 cup self-raising flour
  • 1 1/2 cups Unsweetened Almond Breeze
  • 8 cherry tomatoes, halves
  • Salt and pepper to season


  1. Preheat oven to 180 degrees and line a baking pan with baking paper
  2. Place the eggs in a large bowl and add onion, bacon, mushrooms, spinach, zucchini, flour, basil, almond milk, salt and pepper.
  3. Stir to combine
  4. Pour the mixture into prepared pan
  5. Arrange tomato halves on top, pressing into mixture slightly
  6. Cover the pan with foil and cook for 45 minutes
  7. Cook for a further 20-30 minutes uncovered
  8. Slice and serve warm, or refrigerate and serve later
Serves 6
Prep Time 1 1/2 hours