Baked Bean Frittata

• 1 tbsp vegetable or olive oil
• 1 None red onion, finely chopped
• 4 slices bacon, chopped
• 1 None red pepper, thinly sliced
• 2 None zucchini, coarsely grated
• 1 (8 oz) can baked beans
• 6 None eggs, at room temperature, whisked with 2 tbsp water
• 1 oz cheddar cheese, grated
• 2 None rolls, split, toasted, buttered, cut into thick slices

1. Heat oil in an 8 inch nonstick frying pan over high heat. Add onion, bacon and pepper and cook for 5 mins, or until golden. Add zucchini and cook for 2 mins, or until soft. Add baked beans.
2. Reduce heat to medium. Add egg mixture and stir gently. Tilt pan to cover base evenly. Sprinkle with cheese. As omelette sets, use a spatula to lift around edges so that any uncooked egg runs underneath to cook. Cook for 3 mins, or until base is golden and set. Cover and cook for 1 min, or until set. Remove from heat and cut into wedges. Serve with toast.

vegetable, red onion, bacon, red pepper, zucchini, beans, eggs, cheddar cheese, rolls

Taken from recipes-plus.com/api/v2.0/recipes/22625 (may not work)