BACON AND VEGETABLE FRITTATA

1/2 pound bacon
3 tablespoons vegetable oil
1/2 cup sliced zucchini
1/2 small green bell pepper, chopped
1/2 small red pepper, chopped
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped tomato
2 teaspoons each fresh oregano and basil leaves
6 eggs
Salt and pepper to taste
1 cup shredded mozzarella
1/2 cup Parmesan cheese

In a small skillet, fry bacon until crisp; set aside.

In a 10-inch ovenproof skillet, heat oil over medium heat. Add zucchini, peppers, onion and garlic; saute three minutes.

Add tomato, oregano and basil. Reduce heat. Add bacon.

In a separate bowl, beat eggs, salt and pepper. Stir in mozzarella cheese. Pour egg-cheese mixture over vegetables.

Cover skillet and cook 10 minutes, or until eggs are set. Sprinkle with Parmesan.

In oven, broil uncovered, 5 inches from heat for three minutes or until golden.

Makes 6 servings
From: Recipelink.com
Source: Old magazine recipe clipping, unknown source, not dated