Mediterranean Baked Zucchini, Tomato And Arugula Frittata Topped With Bacon And Goat Cheese

This Mediterranean Baked Zucchini, Tomato And Arugula Frittata Topped With Bacon And Goat Cheese is incredibly soft, creamy, and delicious.

An oven baked frittata, like this Leek Arugula and Goat Cheese Frittata, is ready in 30 minutes or less, it’s filled with vegetables, like zucchini, tomatoes and arugula.

---

---

There’s Parmesan cheese, and seasoning like Aleppo pepper and fresh thyme. Then topped with crispy bacon pieces and crumbled goat’s cheese before going into the oven.

This simple dish only requires a handful of ingredients and because it’s so easy to make, it’s become a new favorite for brunch or a light dinner, like this Persian Date And Cinnamon Omelette (Qeysava).

---

---

Mediterranean Baked Zucchini, Tomato And Arugula Frittata Topped With Bacon And Goat Cheese

6 large eggs * See Cook’s Notes

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

4 oz goat cheese, crumbled

1 cup cherry tomatoes, halved

1 small zucchini, thinly sliced

2 cups baby arugula, lightly packed

4 strips of smoked bacon, chopped

1 teaspoon fresh thyme leaves

1/2 teaspoon Aleppo pepper *See Cook’s Notes

Salt and pepper to taste

1 tablespoon olive oil or butter

---

Cook’s Notes

Eggs

Whisk the eggs well to incorporate air, making the frittata lighter and fluffier. Alternatively, attach a whisk to a hand mixer and whisk until air bubbles form.

Pepper

Adjust the amount of Aleppo pepper based on your heat preference. It provides a mild, fruity heat compared to other peppers. You can find the seasoning at local Middle Eastern markets.

---

Preheat your oven to 375 degrees

In a mixing bowl, whisk together the eggs, heavy cream, Parmesan cheese, fresh thyme, Aleppo pepper, and a pinch of salt and pepper. Set aside.

In an oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and drain on a paper towel-lined plate.

In the same skillet, pour off some of the bacon fat, leaving about a tablespoon. Add the tablespoon of butter or olive oil if using.

Sauté the zucchini slices until they start to soften, about 3-4 minutes.

---

---

Add the cherry tomatoes and cook for another 2 minutes until they soften slightly.

Stir in the arugula and cook just until wilted. Remove the skillet from heat.

---

---

Pour the egg and cream mixture over the sautéed vegetables in the skillet. Stir gently to distribute everything evenly.

Sprinkle the crumbled goat cheese and cooked bacon over the mixture.

---

---

Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is set in the center and lightly browned on top.

---

---

 Let the frittata cool for a few minutes before slicing. Serve warm and enjoy the blend of creamy cheese, savory bacon, and the subtle heat of Aleppo pepper.

---

For Those Who Enjoy Zucchini And Flatbread

---

Enjoy These Frittata Favorites

• Sun-Dried Tomato Frittata Topped With Ricotta And Aleppo Pepper
• Pancetta And Sweet Pepper Frittata With Queso Fresco
• Cajun Spiced Brussels Sprouts And Sweet Pepper Frittata

---

Follow Cook Plate Fork On Social Media For More Ideas: 

• Instagram
• Facebook
• Pinterest

---

More Deliciously Yummy Recipes

• Roasted Sweet Potatoes With White Miso and Maple Syrup
• Guide To Cooking With Salt
• Fruit-Based Seasonings You Use Every Day Without Even Realizing It
• Easy Chicken Tinga Tostadas: A Flavor-Packed Mexican Classic with an Asian Twist
• Roasted Sweet Potatoes And Chickpeas with Feta, Pomegranate And Maple Tahini