Recipe: Cheesy Vegetable Frittata with Lemon Cartwheel Twists

CHEESY VEGETABLE FRITTATA

3 slices bacon, cut in half
1 unpeeled medium zucchini, shredded and well drained
2 tablespoons chopped onion
1/4 teaspoon seasoned salt
1/8 teaspoon dried dill weed (plus additional for garnish, if desired)
1 small tomato, chopped and well drained
6 eggs
3 tablespoons grated Parmesan cheese
2 tablespoons milk or sour cream
Grated peel of 1 Sunkist lemon
1/2 cup shredded Cheddar cheese
Lemon Cartwheel Twists (recipe follows, for garnish)
Parsley sprigs (for garnish)

Preheat oven to 450 degrees F.

In an ovenproof 10-inch skillet (on stovetop), cook the bacon until crisp; remove and drain the bacon. In the drippings, saute the zucchini and onion with the seasoned salt and dill until just tender. Stir in the tomato.

In a bowl, slightly beat the eggs, Parmesan cheese, and milk; stir in the lemon peel. Pour the egg mixture over the zucchini mixture in the skillet. Cook over low heat (do not stir) until eggs set around the edges but are moist on top.

Arrange bacon spoke-wheel-fashion on egg mixture and sprinkle with Cheddar cheese.

Bake at 450 degrees F for 4 to 5 minutes, or until eggs are set and cheese melts.

Sprinkle with additional dill, if desired. Garnish with lemon cartwheel twists and parsley sprigs

LEMON CARTWHEEL TWISTS:
Make one cut from the center of an unpeeled cartwheel slice through the outer peel. Twist the ends in opposite directions standing the cartwheel gently. Use plain or decorate with parsley or watercress.

Makes 4 to 6 servings
Source: Sunkist Growers, Inc.