Zucchini & Sweet Potato Ribbon Frittata with Crisp Bacon

A light, protein-rich lunch frittata that’s zucchini-forward (with sweet potato for satisfying bulk) and just a little bacon for big flavour—packed with veg, fibre, and lasting energy without feeling heavy.

Ingredients

• 2 medium zucchini (about 500g), grated
• 1 medium sweet potato (about 300g), peeled and grated
• 2 bacon slices, chopped (use less if you like)
• 6 eggs
• 2 tbsp milk or water (pantry staple)
• 1 small onion, finely diced (optional but recommended)
• 1 garlic clove, minced (pantry staple)
• 1 tbsp olive oil (or 2 tsp if using a non-stick pan)
• 1/2 tsp paprika (optional, pantry staple)
• Salt and pepper

Method

• 1

  Step 1: Salt & drain the zucchini (key for a non-watery frittata)

  Put grated zucchini in a bowl, sprinkle with **1/2 tsp salt**, toss, then leave **10 minutes**. Tip into a clean tea towel and squeeze hard until you’ve removed as much liquid as possible. (You should get a surprising amount out!)

• 2

  Step 2: Crisp the bacon (small amount, big impact)

  Heat a **24–26cm non-stick ovenproof skillet** over medium heat. Add chopped bacon and cook **3–4 minutes** until golden and the fat has rendered. Remove bacon to a plate, leaving about **1 tsp** fat in the pan (discard excess if there’s lots).

• 3

  Step 3: Soften the veg

  Add **olive oil** (if needed), then onion (if using). Cook **2–3 minutes** until translucent. Add garlic and paprika and stir **20 seconds** until fragrant. Add **grated sweet potato** and cook **4–5 minutes**, stirring, until it softens slightly (it won’t be fully cooked yet). Add the well-drained zucchini and cook **2 minutes** just to take the raw edge off.

• 4

  Step 4: Mix eggs & combine

  In a bowl, whisk eggs with milk/water, a pinch of pepper, and only a little salt (bacon is salty). Stir in the cooked veg and **half the bacon**.

• 5

  Step 5: Cook gently, then finish

  Pour mixture back into the skillet and spread evenly. Cook on low–medium **6–8 minutes** until the edges are set and the centre is still a little wobbly. Sprinkle remaining bacon over the top.

• 6

  Step 6: Rest & serve

  Rest **5 minutes** (it firms up). Slice into wedges. Great warm or room temp for lunch.

Tips

• **Make it zucchini-first (as requested):** Keep zucchini at **~500g** and sweet potato at **~300g**—that ratio keeps zucchini the star while sweet potato adds structure and fullness.
• **Prevent sogginess:** Squeezing the zucchini dry is non-negotiable; it’s the difference between “lush” and “wet.”
• **Bacon control:** Use **1–2 slices** only—enough for smoky pops without turning it into a bacon dish.
• **Meal prep:** Keeps **3 days** in the fridge. Eat cold like a crustless quiche, or reheat gently in the microwave.
• **Serving idea:** Pair with a simple side salad (even just leafy greens with vinegar/olive oil) to make it extra fresh and lunch-friendly.

Nutrition (per serving, estimate)