Bacon and Vegetable Frittata

This is a way at breakfast or when you do breakfast for dinner to use the abundance of vegetables, meat and eggs that are available at the market during harvest season.

1/2 pound bacon
3 Tablespoons vegetable oil
1/2 cup sliced zucchini
1/2 small green bell pepper, chopped
1/2 small red pepper, chopped
1/2 cup chopped onion
1 clove garlic, minced
1/2 cup chopped tomato
2 teaspoons each fresh oregano and basil leaves
6 eggs
salt and pepper to taste
1 cup shredded mozzarella cheese
1/2 cup Parmesan cheese

In a small skillet, fry bacon until crisp; set aside.
In a 10-inch ovenproof skillet, heat oil over medium heat.
Add zucchini, peppers, onion, and garlic; saute three minutes.
Add tomato, oregano and basil.
Reduce heat. Add bacon.
In a separate bowl, beat eggs, salt and pepper.
Stir in mozzarella cheese.
Pour egg-cheese mixture over vegetables.
Cover skillet and cook 10 minutes or until eggs are set.
Sprinkle with Parmesan.
In oven, broil uncovered, 5 inches from heat for three minutes or until golden.

serves 6