This Frittata is perfect for Easter Brunch, or any brunch really. It takes a little extra time to slice and layer the squash and eggplant, but the outcome is worth the extra effort. …And the flowering bacon that get nice ‘n crispy on top, is like the icing on the cake!
Flowering Frittata
Ingredients
- 2 small eggplants (I used the variegated variety)
- 2 medium zucchinis
- 2 medium yellow crook neck squash
- 10 extra large eggs
- 1 pound of bacon (no sugar added for Whole30), reserve the fat
- 1 Tablespoon Arrowroot powder
- 1/4 cup almond milk (or coconut milk)
- 1 tablespoon fresh sage, finely chopped (or 1 teaspoon dried sage)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- chives, finely chopped for garnish (optional)
Instructions
- Preheat oven to 375.
- Partially bake the bacon so that it is cooked, but still pliable (I baked on a cookie sheet with cooling rack for 15 minutes at 375), but leave 2 slices to bake longer, until crispy (5-7 more minutes). Once cooled, crumble the two crispy bacon slices into bits,set aside.
- Strain the bacon grease (or just reserve about a teaspoon), and let cool.
- Heat the oven to 350 degrees.
- Wash the squash and cut off the ends (do not peel). Slice the eggplant in half on the horizontal, and cut the crook neck off of the yellow squash (in order to get equal sized slices).
- Using a Mandoline Slicer
slice the eggplant, yellow squash, and zucchini in long strips.
- Use the cooled bacon grease to coat your Cast-Iron Skillet
(or similar size circular baking dish).
- Take your squash and begin layering them on the edges in a circular pattern (see photo)
- *Note - you may need to trim the yellow squash and eggplant if they rise too high in the skillet, just make sure to have the skin side facing up.
- Continue layering squash until in a circular pattern, rotating between the different squashes and eggplant, until there is about a 2 inch gap in the center.
- In a medium sized mixing bowl crack the eggs, whisk, then add in arrowroot, almond milk, sage, salt, and pepper. Using an egg beater or an immersion blender, mix until well combined. Add in crumbled bacon (that you set aside) once there are no more lumps in the egg mixture.
- Carefully pour some of the egg mixture in the center hole, then drizzle evenly in the spaces to fill the skillet (egg mixture should fill about 3/4 the skillet).
- Create the bacon flower by tightly rolling a slice of bacon, continue rolling the other slices, overlapping slightly, and bringing them out a little,so they resemble petals (see photo).
- Once you've created your bacon flower, fit it in the center carefully.
- Bake at 350 for 35-40 minutes (check at 30 minutes for doneness) or until the egg mixture is cooked completely (not runny).
- Garnish with chives, slice, and serve.
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This is beautiful! I have never tried eggplant, but love summer squashes! One question. How does it slice after its cooked? Does it fall apart? Thanks!
Hi Heather! Thanks!! It stays together nicely when you slice it (given the eggs are all cooked through :))
Barb
Can this be assembled a day before then cooked day of? Or does it reheat nicely? Thanks!
Hey Linda! I’ve never tried making it the day before. I may need to attempt this. I’m thinking it would be best the day of making it because of the fresh veggies. I’ll update the recipe if it works out.
Hi,
If I was leaving out the bacon, could I add extra sliced zucchini and eggplant to fill in the center part? Would I add more eggs and time to cook?
Hey Kali! I don’t think you would need to add extra eggs or cook time. The veggies would just take the place of the bacon. Hope you love it!
Barb