Easy Oven Baked Frittata

Welcome to Home Cooking Haven. Com your ultimate destination for delicious and creative recipes that celebrate the joy of cooking in the comfort of your own kitchen.

At Home Cooking Haven, we believe in exploring new flavors and experimenting with ingredients to elevate your culinary experience. In this recipe we put a unique twist on a classic dish by substituting traditional cured meat with the irresistible flavor of bacon.

Combined with the freshness of zucchini, the richness of Parmesan, the vibrant touch of parsley, and the binding power of eggs, this recipe promises to tantalize your taste buds and leave you craving for more.

Get ready to embark on a culinary adventure with our bacon-infused zucchini parmesan frittata - a perfect blend of indulgence and wholesome goodness.

Ingredients 2 tbsp Olive Oil. 1 cup chopped bacon. 2 small zucchini. 8 large eggs. 3 Tbsp freshly grated parmesan. 2 tsp freshly chopped parsley. Salt and pepper to taste.

Method Preheat oven to 180 ° In a non-stick pan or baking dish (22cm) add the olive oil, chopped bacon and cook zuchini until golden brown. Stirring often so they don't burn or stick to the pan. While the zucchini and bacon are sauteeing, in a medium bowl beat together the eggs and parmesan cheese, stir in the parsley and pepper. Then pour the mixture into the pan with the cooked zucchini and bacon, stir gently to combine. Place pan in pre-heated oven and bake for 20 minutes.  The frittata is done when the eggs are puffed and opaque in color.   It should wiggle just a tiny bit in the center (don't worry it will continue to cook even when it's removed from the stove). Let rest for 15 minutes slice, serve and enjoy.

And now for a bonus we are adding a lovely Olive and Tomato Panzanella Salad and we hope you just love it.

Olive and Tomato Panzanella Salad

Food can be both medicine and a source of pure enjoyment.  Our mission is always to share simple yet effective recipes that harness the power of nature's ingredients.

We bring you as a bonus, a mouthwatering Olive and Tomato Panzanella Salad, vibrant and refreshing dish that combines the goodness of juicy tomatoes, briny olives, and crusty bread.

Packed with antioxidants and bursting with flavors, this salad is not only a delight for your taste buds, but also a nourishing treat for your well-being, and fits in perfectly with your delicious oven baked frittata. Hope you will ♥ it.

Olive and Tomato Panzanella Salad

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Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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