Bacon, Zucchini & Asparagus frittata

3 middle rashers of bacon, sliced
1 bunch of thin asparagus, chopped into 3cm sticks
1 zucchini, grated
4 eggs
75mls cream
salt & pepper

1. Preheat oven to 180deg
2. In a small frypan, saute the bacon and when almost cook add the asparagus and season. Set aside to cool, then add the zucchini mixing it through well. Evenly divide the mixture between 6 muffin cups
3. Beat the cream into the eggs using a whisk, seasoning well. Divide that mixture between the muffin cups too!
4. Bake in a oven for 15-20 minutes

Serves 6 with a Garden salad on the side.
I use the chef's toolbox:

• 22cm frypan
• whisk
• Cook's knife
• Silicone measuring set
• Silcone spatula
• 1 cup muffin set