Western Frittata

Diane Leipper

4 slices bacon

1 1/3 cups cooked small shell macaroni, drained

6 eggs, beaten

1 cup chopped zucchini

1/2 teaspoon celery salt

1/4 cup grated Romano cheese

1/3 cup chopped green pepper

1/2 to 1 teaspoon dried oregano, crushed

Dairy sour cream or chili sauce

1/3 cup chopped onion

1/4 teaspoon pepper

In an 8-inch ovenproof skillet, cook bacon until crisp. Drain on paper towels. Reserve 2 Tablespoons drippings in skillet. Crumble bacon and set aside. Cook zucchini, green pepper and onion in reserved bacon drippings until tender. Stir in cooked macaroni, celery salt, oregano, pepper and bacon.

Preheat broiler at moderate temperature. Poor eggs evenly over zucchini mixture in skillet. Cook over medium heat until bottom is set and slightly browned, about 5 minutes. Place under preheated broiler about 3 inches from the heat; broil 2 minutes. Sprinkle with Romano cheese. Broil 1 or 2 minutes more or until top is set and lightly browned. Serve in wedges topped with sour cream or chili sauce. Makes 4 to 6 servings.

Source: Brunch Cookery

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