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Zucchini and Bacon Frittata (Gluten-Free)

The finished zucchini and bacon frittata. Photo: CC-roolrool 03/17/2011 - Frittatas are great because you can serve them right out of the skillet and they are perfect either warm, or at room-temperature. This Italian-inspired dish takes on a sultry personality with the added saltiness of the bacon.  I think the fontina gives this dish a little more sophistication, but cheese is a mere state of mind; use whatever is handy.

A tip for you spice-fiends: add some hot sauce to the egg mixture for a little extra bite.

2 small russet potatoes, peeled and diced into ½-inch cubes
1 zucchini, grated
3 strips cooked bacon, crumbled
4 large eggs
2 tablespoons fresh cilantro, chopped
1 small onion, diced
2 cloves garlic, mined
½ cup grated fontina cheese
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon pepper

Preheat oven broiler.

Place potato cubes in a pot of cold water and bring to a boil. Cook over medium-high heat for about 8 minutes, until tender. Drain potato cubes and set aside.

In a medium bowl, whisk together eggs, cilantro and salt. Set aside.

Heat olive oil in a medium-sized ovenproof skillet. Cook garlic and onions for about 2 minutes, until softened and translucent. Add grated zucchini and cook for another five minutes. Add cooked potatoes, stirring occasionally, until they have browned, about 5 additional minutes.

Slowly pour egg mixture over vegetables. Cook over medium heat, tilting pan to evenly distribute eggs. Top with grated cheese and bacon pieces. Transfer to broiler and cook for about 5 minutes, until eggs begin to puff up.

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