2 zucchini sliced
1 tbsp garlic infused oil
low-calorie cooking spray
4 lean smoked back bacon rashers
6 large free-range eggs
1 tbsp chopped chives, plus extra to garnish
1 tbsp wholegrain mustard
1 tbsp lactose free butter (optional)
100g grated cheddar cheese
salt and freshly ground black pepper
Preheat the oven to 180C/160C Fan/Gas 4. Put the zucchini on a foil-lined baking sheet and drizzle over the garlic infused oil.
Spray with a little oil and season with salt and freshly ground black pepper.
Bake in the oven for 5-10 minutes or until softened. Leave until cool enough to handle.
Meanwhile, preheat the grill to medium-hot. Lay the bacon rashers on a foil-lined grill pan and cook for 5-6 minutes, or until slightly crispy.
Cool slightly, then slice thickly. Leave the grill on for the frittata.
Put the eggs, chives, cheddar and mustard in a bowl, beat together lightly and season with freshly ground black pepper.
Heat a large, nonstick frying pan with an ovenproof handle over a medium heat.
Add the lactose free butter, when the lactose free butter is foaming pour in the egg mixture and cook for 1-2 minutes, then add the bacon and zucchini, stalk side up.
Cook for a further 2-3 minutes or until almost set. Place the pan under the grill and cook the frittata for 2-3 minutes, or until set. Allow to cool slightly.
Cut the frittata into wedges, garnish with chives and serve.
Recipe adapted from: Good Food