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Bacon and Macaroni Frittata

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“This is quick and easy to prepare- a great meal with salad in the summer or with more substantial sides in the winter. I like that it is a complete meal, without the fatty crust associated with a quiche. If you do not have Cavenders seasoning, pepper will do. I use extra lean bacon medallions so add about 1/2 tablespoon of oil to cook the bacon in.”

Ingredients Nutrition


  1. Cook the macaroni according to the package directions.
  2. Meanwhile, dice the bacon, finely dice the red bell pepper and grate the zucchini, keeping each separate from the others.
  3. In a non-stick skillet, start to cook the bacon (with a little oil if you are using very lean bacon). Crush the garlic clove and add to the bacon. Cook for 3 minutes.
  4. Add the red bell pepper and cook for a further 2-3 minutes.
  5. Add the grated zucchini and cook for a further 2 minutes. At this point, if the vegetables have let out a lot of juice, you may wish to turn up the heat to evaporate the juices, otherwise the frittata ends up rather soggy.
  6. Sprinkle salt and Cavenders seasoning/ pepper to taste over the mixture in the pan.
  7. Add the cooked macaroni.
  8. Beat 6 eggs and pour them into the pan. Cook over a low-medium heat until the bottom half is done, shaking the pan occasionally to discourage sticking.
  9. Place a plate over the frittata and carefully (but quickly!) flip the frittata with the pan so it lands, done side up, on the plate. Slide it carefully back into the pan and cook the underside until done. This should take between 5 and 10 minutes for each side.
  10. Serve hot with your choice of side dishes!

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