1 large zucchini, shredded
1 large onion, shredded
1 pound pancetta, cut into chunks
1/2 jar sun-dried tomatoes, oil drained.
1 tomato, sliced
Sea Salt and pepper to taste
I actually used my Magic bullet for this recipe and it worked great! Add chopped zucchini and onion to your food processor and pulse until well shredded. Preheat oven to 350 F.
In a medium size bowl, add your shredded zucchini and onion mixture. Mix well.
Add eggs, sun-dried tomato, pancetta, sea-salt and pepper into the zucchini and onion mixture. Stir well.
Grease a large oven-safe skillet with olive oil or coconut oil. Add egg mixture and top with sliced tomatoes. Bake for 1 hour.
Slices will be thin. You can give yourself a thicker frittata by serving two slices per serving--one on top of the other.