Grilled Veggie, Cheese & Bacon Frittata

• 1 medium zucchini, peeled, sliced lengthwise
• 1/2 large sweet bell pepper, cut into long medium width strips, yellow, orange, red peppers are best
• 3 -6 scallions, cleaned and trimmed, left whole for grilling
• 6 -8 cremini mushrooms, sliced thickly
• 1 -2 tablespoon olive oil
• 1 dash sea salt
• 1/2 cup parmesan cheese, shredded
• 1/4 - 1/2 cup Fontina cheese, shredded, substitute sharp cheddar
• 6 large eggs
• 2 tablespoons half-and-half
• 1/4 lb bacon, cooked until crispy, diced
• 2 tablespoons Dijon mustard

1. Preheat oven to 350u0b0.
2. Generously spray (glass) pie plate with nonstick cooking spray.
3. Prepare veggies as suggested, rinse and pat dry.
4. Rub with olive oil and top with a light dusting of salt.
5. Preheat grill pan over medium heat.
6. Arrange vegetables on grill pan. Grill until grill marks appear. Turn over an repeat until tender. Mushrooms may take longer to get a dark brown caramelized appearance. Do not over cook. Remove from heat and set aside to cool.
7. Cut into bite size 1" pieces and arrange on the bottom of a pie plate.
8. Sprinkle with cheeses and bacon.
9. Mix together eggs, half and half and Dijon mustard until well blended. Pour over veggie & cheese mixture.
10. Bake for approximately 25-30 minutes until center does not jiggle. The frittata should puff up as it bakes. *Use a knife to check the center for doneness. This may not work very well because the cheese will come up on the knife edge but the center should be firm.
11. Slice and enjoy! Serve with a green salad.

zucchini, sweet bell pepper, scallions, mushrooms, olive oil, salt, parmesan cheese, fontina cheese, eggs, bacon, mustard

Taken from www.food.com/recipe/grilled-veggie-cheese-bacon-frittata-402326 (may not work)